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My review
Panettone Bread Pudding with Spiced Orange Sauce
Lizzie Mac
"This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast."
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Ingredients
2 h servings 972 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Arrange the 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 together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and 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.
Nutrition Facts
Per Serving: 972 calories; 61.7 g fat; 97.1 g carbohydrates; 7.9 g protein; 302 mg cholesterol; 391 mg sodium. Full nutrition
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
12/30/2007
This recipe is so wonderful. Panettone certainly is the perfect bread for bread pudding. I also use it Christmas morning to make french toast with our leftover egg nog.
Most helpful critical review
1/23/2011
As written this is WAY too sweet... and listen, I LOVE sweets! I did like the panettone bread used in a bread pudding, and may use the bread again in one of my regular bread puddings, but defi...
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12/30/2007
This recipe is so wonderful. Panettone certainly is the perfect bread for bread pudding. I also use it Christmas morning to make french toast with our leftover egg nog.
1/25/2009
If I could give this recipe more stars, I would! I baked this for guests, followed the directions exactly, and ended up with the most heavenly bread pudding ever. Definatly make this one.
12/9/2007
The best bread pudding ever! I omitted the butter and sugar on the top but none the less, perfect. If you haven't tried panettone your missing the best sweet yeast bread ever.
1/18/2010
I made this January 1 and it was sooooo good! Here are the changes that I made- 2 TBSP of sugar only- people- you dont need to use a ton of sugar! 2-1/4 cups 5% cream because I didnt have half a...
1/12/2010
Although the flavor was good, and the bread was delicious, this bread pudding was a little too sweet for my taste. Also, I like bread pudding to be more custardy, which requires the addition of ...
12/22/2007
Very good and moist! I omitted the sugar and butter on top like the other reviewer suggested. I also substituted 2% milk for half of the heavy cream. I will put less sugar in the sauce next time...
1/23/2011
As written this is WAY too sweet... and listen, I LOVE sweets! I did like the panettone bread used in a bread pudding, and may use the bread again in one of my regular bread puddings, but defi...
1/1/2011
I'd give it a five, but I add more spices to mine, no sugar and added coconut chunks, raisins, cranberries and topped with pecan. Sometimes don't do the sauce and top with agave for a healthier ...
5/7/2010
I didn't have any Panettone, so I used baguette, the juice as well as the zest from the orange, also added 1/4 c dried cranberries and raisins. It came out fantabulous. I will make this again. T...