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Panettone bread pudding with espresso chocolate sauce

Ingredients

For the bread pudding

  • One panettone - your favorite kind or my favorite kind Perugina
  • 6 eggs
  • 1 cup heavy cream
  • 2 cups whole milk or half and half
  • 4 tablespoons sugar
  • two teaspoons of vanilla extract
  • 1/4 cup of Grand Marnier or orange liqueur
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • three tablespoons melted butter

For the espresso chocolate sauce

  • 2 tablespoon butter
  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine or table sea salt
  • 1 cup of nestle espresso morsels
  • 1/2 teaspoon vanilla extract

Instructions

For the bread pudding

  1. heat oven to 350. Cut or teat the panettone into large chunks and place on a cookie sheet. Bake in oven for about 15 minutes until a little toasty. Remove and cool. Keep the oven on. Grease a pan 9x13 or a round pan of similar size.
  2. In a large bowl whisk the eggs, cream and milk together until blended really well. Add the sugar, cinnamon, salt and vanilla to the egg mixture and whisk well.  Add the cooled panettone to the egg custard and mix thoroughly till most of the custard is soaked into the bread. Pour the bread and custard into the greased baking dish and drizzled the melted butter over the top. Cover with foil. Bake in oven for 45 minutes to an hour, HOWEVER after 30 minutes, remove the foil. It is done when it has puffed in the center and the edges are bubbly.

For the espresso chocolate sauce

  1. Combine the butter, cream, brown sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in espresso morsels. Stir in vanilla.