Time 2h Yield 6 Number Of Ingredients 19 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.
Yield 8 Servings Number Of Ingredients 19 Steps:
Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. (8-inch square pan works well.) Do not compress too tightly. Whisk together 4 eggs and 1/2 cup sugar until the sugar is dissolved. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in salt, nutmeg, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Make sure all cubes are soaked. Cover and refrigerate overnight. 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 butter. 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. 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 butter in a saucepan over low heat. Stir in sugar, orange liqueur, orange juice, nutmeg, and 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 sauce thickens, 1-2 minutes. Serve sauce with pudding.
Time 50m Yield 8 servings Number Of Ingredients 10 Steps:
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.); To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.
Time 1h30m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.) To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Time 1h25m Yield 9-12 serving(s) Number Of Ingredients 14 Steps:
Bread Pudding:. Preheat oven to 350 degrees. Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside. Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl. Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter. Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish. Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans. Bake, covered, for 1 hour or until golden and bubbly. Vanilla Cream Sauce:. Whisk whipping cream, sugar and flour in a small saucepan. Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil. Continue cooking and stirring for 3 minutes or until mixture is slightly thickened. Remove from heat and stir in vanilla. Spoon over individual portions of bread pudding and serve warm or at room temperature.
Time 59m Yield 6 serving(s) Number Of Ingredients 12 Steps:
heat oven to 350. place bread cubes an rasins in butter 9 in bakkingpan. mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt. pour over bread evenly, bake 40 minutes. put orange sauce in saucepan. combine orange juice, sugar and corn starch. over medium heat cook and stir until thickened and bubbly. serve with warm bread pudding.
