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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> UK

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread pudding				-	-	-	-
panettone	1		cubed	-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
white sugar	1/2	cup		387.0	99.98	0.0	0.0
heavy cream	2 1/4	cups		918.0	7.398	7.667999999999999	97.416
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
grand marnier	1	tablespoon		-	-	-	-
salt	1	pinch		-	-	-	-
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
lemon zest	1 1/2	teaspoons	grated	-	-	-	-
orange zest	2	teaspoons	grated	-	-	-	-
butter	2 1/2	tablespoons	unsalted cut	254.535	0.0213	0.3018	28.794
white sugar	2	tablespoons		387.0	99.98	0.0	0.0
sauce				-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
white sugar	1	cup		387.0	99.98	0.0	0.0
grand marnier	1/4	cup		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
salt	1/8	teaspoon		-	-	-	-
egg	1			214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.