Panettone Bread Pudding

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Bread Pudding

• 1 (12 oz) panettone, cubed
• 3 large eggs, beaten
• 1⁄2 cup sugar
• 2 1⁄4 cups heavy cream
• 2 tsp vanilla extract
• 1 Tbsp orange liqueur
• 1 pinch salt
• 1⁄4 tsp lemon zest
• 1 tsp grated orange zest
• 2 1⁄2 Tbsp unsalted butter
• 2 Tbsp white sugar

Sauce

• 1⁄2 cup butter
• 1 cup white sugar
• 1⁄4 cup orange liqueur
• 3 Tbsp water
• 1⁄8 tsp fresh grated nutmeg
• 1⁄8 tsp salt
• 1 egg

Instructions

• To make the bread pudding, place panettone bread cubes into a 2-qt buttered casserole dish; set aside.
• In a large bowl, whisk eggs and sugar until sugar is dissolved and mixture becomes light yellow in color.
• Mix in cream, vanilla, orange liqueur, salt, nutmeg, lemon zest and orange zest.
• Pour mixture over panettone. Cover and refrigerate for 30 mins.
• Preheat oven to 350°. Dot the top of the bread pudding with butter (cuts into bits), and sprinkle with sugar.
• Bake until it is fully set, and a knife inserted into the center comes out clean (1 to 1 1⁄4 hours).
• Remove and cool for at least 15 minutes. To make the sauce, melt butter in a saucepan over low heat.
• Stir in sugar, orange liqueur, water, nutmeg, and salt, until the sugar is fully dissolved.
• Remove from heat. In a small mixing bowl, whisk 1 egg while slowly pouring 2 Tbsp of the hot mixture into the bowl with the egg.
  Then, slowly pour the warmed egg mixture back into the saucepan.
• Place the saucepan back over medium-low, stirring until the sauce almost reaches a simmer and thickens - 1 to 2 minutes.
• Spoon over the bread pudding and sere immediately.