PANETTONE BREAD PUDDING WITH ORANGE ESSENCE
1 Italian panettone, about 1.5 pounds
1 T unsalted butter for greasing the dish
3 extra-large eggs
2 C heavy cream (1 pint)
1/2 C half and half
2 T pure vanilla extract
1/3 C sugar
1/2 C golden raisins
1 C chopped black walnuts
1 T Grand Marnier or other similar liqueur
1 T finely gated orange zest
2 T fresh squeezed orange juice
1/8 tsp. nutmeg
Whipped cream for serving
Preheat oven to 350 degrees. Grease a 9 by 12 inch glass pan with butter. Trim any dark brown outer crust from the panettone and cut the rest of the loaf into 1 inch pieces. Place in a large bowl. In a smaller bowl, whisk the eggs, then add the heavy cream, half and half, Grand Marnier, vanilla, sugar, nutmeg, orange zest, and orange juice, whisk again.
Add the egg/cream mixture into the large bowl over the panettone. Add the golden raisins and walnuts, stir with a wooden spoon, and mix gently until liquid is absorbed. Spool the mixture into the greased baking dish.
Place the baking dish into a larger pan and add very hot tap water the the larger pan until it’s halfway up the sides of the baking dish. Bake the bread pudding for 1 hour. Let cool slightly, serve with whipped cream, and a sprinkle of powder sugar. This is also delicious, cold.
For an extra treat or special occasion, serve with Grand Marnier Sauce.
OPTIONAL: GRAND MARNIER SAUCE
1/2 C butter
1 C sugar
1/2 C heavy cream
1 tp. Grand Marnier
1 tsp. orange zest
Mix butter and sugar, heat in microwave oven on high for 1 minute. Add cream, Grand Marnier and orange zest. Heat for 2 minutes, stir and heat for 1 minute more. Serve over bread pudding.