- 10
- 10 mins
- 60 mins
Ingredients
- Sauce:
- 1/2 c whipping cream
- 1/2 c whole milk
- 3 tbsp sugar
- 1/4 c grand marnier
- 2 tsp cornstarch
- Bread Pudding:
- 1 (1 pound)loaf panettone bread, crusts trimmed, bread cut into 1 inch cubes
- 8 large eggs
- 1 1/2 whipping cream
- 2 1/2 c whole milk
- 1 1/4 c sugar
Preparation
Step 1
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 liqueur and cornstarch to blend andf then whish into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 mins. Set aside and keep warm. ( the liqueur sauce can be made 3 days ahead. Cover and refrigerate. rewarm before serving.
to make the bread pudding: Light butter a 13 x 9 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 mins., occasionally pressing the bread cubes into the custard mixture. (Recipe can be prpared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350.
Bake until the pudding puffs and is set in the center, about 45 mins. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm liqueur sauce and serve.