Eggnog Panettone Bread Pudding Recipes

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PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE



Panettone Bread Pudding with Spiced Orange Sauce image

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.

Provided by Lizzie Mac

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 19

1 (12 ounce) panettone, cubed
3 eggs, lightly beaten
½ cup white sugar
2 ¼ cups heavy cream
2 teaspoons vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 pinch salt
⅛ teaspoon freshly grated nutmeg
1 ½ teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 ½ tablespoons unsalted butter, cut into bits
2 tablespoons white sugar
½ cup butter
1 cup white sugar
¼ cup Grand Marnier or other orange-flavored liqueur
3 tablespoons water
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon salt
1 egg

Steps:

  • 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.

Nutrition Facts : Calories 971.6 calories, Carbohydrate 97.1 g, Cholesterol 302.5 mg, Fat 61.7 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 35 g, Sodium 416.9 mg, Sugar 76.1 g

EGGNOG PANETTONE BREAD PUDDING



Eggnog Panettone Bread Pudding image

I was looking for a recipe to use a panettone a student had given me, and I came across this. Remember seeing Rachel Ray make this for the Food network Christmas special last year. Enjoy!

Provided by Loves2Teach

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cup sugar
2 cups half-and-half
1/4 cup rum
1 teaspoon vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg
vegetable oil cooking spray
vanilla ice cream (optional)
whipped cream (optional)

Steps:

  • Preheat oven to 475 degrees F.
  • Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
  • For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
  • Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit inches.
  • Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
  • Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
  • Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

Nutrition Facts : Calories 141.3, Fat 6.8, SaturatedFat 3.6, Cholesterol 108.7, Sodium 33.9, Carbohydrate 14.5, Sugar 12.7, Protein 3.2

EGGNOG-PANETTONE BREAD PUDDING



Eggnog-Panettone Bread Pudding image

Number Of Ingredients 0

Steps:

  • Preheat oven to 475 degrees F.Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 80

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup.

Provided by Mimi in Maine

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon cinnamon

Steps:

  • BREAD PUDDING:.
  • Lightly butter a 9x13 baking dish.
  • Arrange the cut bread cubes in prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
  • Pour the custard over the bread crumbs and press to gently submerge.
  • Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
  • Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
  • Cool slightly.
  • Spoon into bowls, drizzle with warm syrup and serve.
  • CINNAMON SYRUP:.
  • Combine the water and brown sugar in a heavy saucepan.
  • Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).

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