Panettone bread pudding with spiced orange sauce

    1 hour 30 min

    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.

    79 people made this

    Serves: 6 

    • 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

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    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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    Reviews in English (28)


    Fabulous recipe and went down a storm with my guests. Well worth trying  -  18 Feb 2010


    First time I've made this and it was for new year's dinner party, it was a great success. Extremely tasty.  -  01 Jan 2017


    OMG it's so jummy! super moist and sweet. I will definitely make it again, actually xmas is coming so it will be this year xmas dessert.  -  13 Dec 2014