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Last updated: 18 Feb 2010

Panettone Bread Pudding with Spiced Orange Sauce

Recipe by: Lizzie Mac  |  Photo by: Allrecipes Photos
Panettone Bread Pudding with Spiced Orange Sauce
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  • Prep: 30 mins  Cook: 1 hour
  • Serves: 6
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 Christmas and Boxing Day leftovers.

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Ingredients

Bread Pudding:
350g panettone, cubed
3 eggs, lightly beaten
100g caster sugar
500ml double cream
2 teaspoons vanilla extract
1 tablespoon Grand Marnier or other orange-flavoured liqueur
1 pinch salt
1/8 teaspoon freshly grated nutmeg
1 1/2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 1/2 tablespoons unsalted butter, cut into bits
2 tablespoons caster sugar
Sauce:
125g butter
100g sugar
4 tablespoons Grand Marnier or other orange-flavoured liqueur
3 tablespoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 egg

Preparation method

1. Arrange the panettone bread cubes to fit compactly into a buttered 2 litre baking dish. Do not compress too tightly; set aside any leftover bread cubes.
2. Whisk together 3 eggs and 100g caster sugar until the sugar is dissolved and the mixture becomes light yellow in colour. 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 baking dish. Cover and refrigerate for 30 minutes.
3. Preheat oven to 180 C / Gas mark 4.
4. 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 caster sugar.
5. Set baking dish into a shallow roasting tin that is 4 to 6 cm larger in diameter than the dish. Set them onto the centre rack of the preheated oven. Pour hot water from the kettle into the roasting tin, until it reaches a depth of 2cm around the baking dish, creating a water bath.
6. Bake the pudding in the water bath until it is fully set and a knife inserted into the centre 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.
7. Just before serving, make the sauce by melting the remaining butter in a saucepan over low heat. Stir in 100g caster sugar, 4 tablespoons 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.
8. 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.
9. 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.

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  •     

    Review: GillHelena

    Fabulous recipe and went down a storm with my guests. Well worth trying

    Posted: 18 Feb 2010 Moderately easy

        
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Nutrition

  • Calories 973.4kcal
  • Protein 7.9g
  • Sugars 61.8g
  • Total Fat 61.7g
  • Saturated Fat 34.8g
  • Salt 498.4mg
 
 
 
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