Panettone Bread Pudding with Spiced Orange Sauce
"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."
PREP TIME 30 Min COOK TIME 1 Hr READY IN 2 Hrs
SERVINGS & SCALINGOriginal recipe yield: 6 servings
US METRIC
INGREDIENTS
Bread Pudding:
1 (12 ounce) panettone, cubed
3 eggs, lightly beaten
1/2 cup white sugar
2 1/4 cups heavy cream
2 teaspoons vanilla extract
1 tablespoon Grand Marnier or other orange-flavored 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 white sugar
Sauce:
1/2 cup butter
1 cup white sugar
1/4 cup Grand Marnier or other orange-flavored liqueur
3 tablespoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 egg
DIRECTIONS
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.
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.
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.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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