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.


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.