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Rating: 4.65 stars
31 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Bread Pudding:
Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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

972 calories; protein 7.9g; carbohydrates 97.1g; fat 61.7g; cholesterol 302.5mg; sodium 416.9mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
01/24/2011
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 definitely not with this sticky sweet syrup on top. I didn't even use all the sauce and think I may need to mix it with some milk or something to even use it on anything else... WAY TOO SWEET! Read More
(11)
31 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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. Read More
(32)
Rating: 5 stars
01/26/2009
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. Read More
(23)
Rating: 5 stars
12/09/2007
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. Read More
(21)
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Rating: 5 stars
01/20/2010
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 and half, I used 1 TBSP orange extract because I didn't have Grand Marnier or other, ground cloves instead of nutmeg, no orange zest either, and no butter on top- but I did need to use and extra egg- cooked this at 350 for 1-1/2 hours without using the hot water bath method and it turned out fantastic!!! Read More
(16)
Rating: 5 stars
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. It tastes great with no sauce as well! Read More
(13)
Rating: 4 stars
01/12/2010
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 more eggs. If I make it again, I will try it with less sugar. Read More
(13)
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Rating: 3 stars
01/24/2011
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 definitely not with this sticky sweet syrup on top. I didn't even use all the sauce and think I may need to mix it with some milk or something to even use it on anything else... WAY TOO SWEET! Read More
(11)
Rating: 4 stars
01/03/2011
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 kick! Read More
(8)
Rating: 5 stars
05/11/2010
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. Thanks for the recipe. Read More
(8)