Panettone Bread Pudding with Spiced Orange Sauce Recipe - Allrecipes.com
Panettone Bread Pudding with Spiced Orange Sauce Recipe
  • READY IN 2 hr

Panettone Bread Pudding with Spiced Orange Sauce

Read Reviews (13)

"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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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  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 white sugar.
  5. 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.
  6. 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.
  7. 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.
  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

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Most Helpful Critical Review
Jan 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!

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Jan 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.

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Dec 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.

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Dec 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!

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Jan 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!!!

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Jan 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.

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Jan 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!

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Nutrition

  • Calories
  • 972 kcal
  • 49%
  • Carbohydrates
  • 97.1 g
  • 31%
  • Cholesterol
  • 319 mg
  • 106%
  • Fat
  • 61.7 g
  • 95%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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