Panettone Bread Pudding

Panettone Bread Pudding by

Sweet Memories

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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.