Citrus-Infused Panettone Bread Pudding with Spiced Sauce

Recipe Collection: Dessert

Citrus-Infused Panettone Bread Pudding with Spiced Sauce brings the festive flavors of this vegetarian Italian dessert to life, combining the rich, fruity essence of panettone with a warm, spiced orange sauce. Perfect for holiday gatherings or a luxurious breakfast, this dish offers a unique blend of textures and tastes that will impress your guests.

With its sweet, buttery notes and hints of citrus, this bread pudding is versatile enough to serve as a comforting dessert or a special brunch treat. Easily select this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.

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Overview

This delightful Panettone Bread Pudding is a perfect blend of Italian tradition and holiday flavors. Made with the rich and fruity panettone bread, this dessert is elevated with a luscious spiced orange sauce, making it an ideal treat for festive gatherings or a luxurious breakfast.

Diet Type

Vegetarian

Allergies

Eggs, Dairy

Cuisine

Italian

Serving Size: 6

Cooking Time: 120 minutes

Ingredients

• 12 Ounces (oz) panettone, cubed
• 3 Large eggs, whisked
• 0.5 Cup white sugar
• 2.25 Cups heavy cream
• 2 Teaspoons vanilla extract
• 1 Tablespoon Grand Marnier
• 1 Pinch salt, to taste
• 0.125 Teaspoon nutmeg, grated
• 1.5 Teaspoons lemon zest, zested
• 2 Teaspoons orange zest, zested
• 2.5 Tablespoons unsalted butter, divided
• 2 Tablespoons white sugar
• 0.5 Cup butter, melted
• 1 Cup white sugar
• 0.25 Cup Grand Marnier
• 3 Tablespoons water
• 0.125 Teaspoon nutmeg, grated
• 0.125 Teaspoon salt, to taste
• 1 Large egg, whisked

Steps

1. Arrange the panettone bread cubes in a buttered 2-quart casserole dish, ensuring they fit compactly without compressing too tightly. Set aside any leftover bread cubes.
2. In a bowl, whisk together 3 eggs and 0.5 cup sugar until the sugar dissolves and the mixture turns light yellow. Add cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in a pinch of salt, 0.125 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 the oven to 350°F (175°C).
4. Remove the bread pudding from the refrigerator, uncover, and dot the top with 2.5 tablespoons butter. Sprinkle with 2 tablespoons of white sugar.
5. Place the casserole dish into a shallow pan that is 2 to 3 inches larger in diameter. Set these pans on the center rack of the preheated oven. Pour hot water into the outer 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 fully set and a knife inserted into the center comes out clean, about 1 to 1.25 hours. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
7. For the sauce, melt 0.5 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 0.25 cup orange liqueur, 3 tablespoons water, 0.125 teaspoon nutmeg, and 0.125 teaspoon salt. Heat over medium heat until the sugar dissolves and the liquid is heated through. Remove from heat.
8. In a small bowl, whisk 1 egg until well beaten. Slowly pour 2 tablespoons of the hot mixture into the egg while whisking. Then, whisking vigorously, slowly pour the warmed egg mixture back into the sauce.
9. Return the saucepan to low heat, gently stirring the sauce and gradually raising the temperature to medium. Stir until the sauce thickens, about 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Enjoy your Citrus-Infused Panettone Bread Pudding with Spiced Sauce!