Panettone Bread Pudding with Spiced Orange Sauce
Ingredients
- 1 (12 ounce) panettone, cubed
- 3 large eggs, lightly beaten
- ½ cup white sugar
- 2 ¼ cups heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon Grand Marnier or other orange-flavored liqueur
- 1 pinch salt
- ⅛ teaspoon freshly grated nutmeg
- 1 ½ teaspoons finely grated lemon zest
- 2 teaspoons finely grated orange zest
- 2 ½ tablespoons unsalted butter, cut into bits
- 2 tablespoons white sugar
- ½ cup butter
- 1 cup white sugar
- ¼ cup Grand Marnier or other orange-flavored liqueur
- 3 tablespoons water
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- 1 large egg
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Instructions
- Arrange panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
- Whisk 3 eggs and 1/2 cup sugar together until sugar is dissolved and mixture becomes light yellow in color. Pour in cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in pinch of salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest: pour mixture over panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove bread pudding from the refrigerator, uncover, and dot the top of with 2 1/2 tablespoons butter; sprinkle with 2 tablespoons of white sugar.
- Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
- Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
- Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
- In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
- Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.
Source
Original recipe: View Original