Holiday Deliciousness: Panettone Bread Pudding with Orange Rum Sauce

 

 

 It's only five months until Christmas! Yes, I know we still have tons of triple digit days left to go--that's why I'm thinking about Christmas!  Without being a begger, it sure would be nice ot have a crisp, cool fall this year, or any fall. But enough of my whining.  I'm showcasing this recipe today to remind myself to "Giddyup", start knitting those Christmas presents and as hope that this heat will end. Some day.  Probably somewhere over the rainbow or something. In the meantime, mark this one for your holiday season this year because it's one of my favorite bread puddings.

I used pannettone, an Italian Christmas egg bread made with raisins and citrus, but any sweet egg bread or Christmas bread such as stollen will work beautifully.

By the way, there are no nutrition counts for this one....because I'd like to continue enjoying it.

 

 Panettone Bread Pudding with Orange Rum Sauce

Recipe by Glenna Anderson Muse

Ingredients:

• 2 lb Pannettonne, cubed and dried out for 2 hours to overnight
• 16 oz ricotta, part skim
• zest of 1 fresh orange (divided in half)
• 4 Eggs, beaten
• 4 cups milk (2%, whole, or half & half)
• 3/4 cup light brown sugar

Directions:

1) Cube pannetone and lay out on flat sheet to dry.

2) Place half of the cubes into a large casserole dish sprayed with non-stick cooking spray.  In a small bowl mix together riccotta, half of the orange zest, and 1 cup milk.  Pour or dollop over bread layer.

3) Top that layer with rest of bread cubes.  In a medium bowl, whisk together, eggs, sugar, and rest of milk.  Pour over bread and press bread down into milk mixture.  Allow to soak for 1 hour.

4) Pre-heat oven to 350 degrees.  Bake for 60 minutes or until lightly browned on top and inisde temp reaches 140 degrees.  Pudding will still be soft. Remove from oven and cool. Do not overbake. Eggs set at 140 degrees; The pudding will firm up as dish cools.

Serves 12

Orange Rum Sauce

Recipe by Glenna Anderson Muse

Ingredients:

 (Other half) orange zest

1/2 cup butter

1/2 cup sugar

1/2 cup whipping cream (or half and half)

1 tbsp light corn syrup

1/4 cup spiced rum

Directions:

In a saucepan, whisk together everything but the rum.  Bring to bubbly. Stir until thickened, approx 5 minutes.  Whisk in rum.  Serve warm over warm bread pudding.

Comments

[Mimi]

Oh, I want this. You have given me an idea, Glenna, for a holiday post. It's been a long time since I really marked the winter holidays with much of anything. But, yes, this could be it! Last year I was given a pannetone as a gift - delicious!

[Glenna]

Oh I'm honored to have inspired you! It's really good!!!!! And that's how I made mine too, it was from a gift.

[Rose Taylor]

This is such an interesting pudding. I am so interested in the orange rum sauce. The sauce sounds like a winner. I’m excited to make this!