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Orange Panettone Bread & Butter Pudding with Orange-Almond Butter Sauce
Author: Leah Henderson

Bread & Butter Pudding
8 oz. butter at room temperature
1 c. granulated sugar
12 eggs
3 c. milk
2 c. heavy cream
1/2 c. brandy
1 T. vanilla extract
1 t. salt
Zest of 2 oranges
1 c. currants
Approx. 6 c. panettone, cubed

Preheat oven to 375. Butter baking dish or individual ramekins.

Cream butter and sugar until light and fluffy using mixer paddle. Add eggs gradually until combined, scraping bowl as needed. Add milk, cream, brandy, vanilla, salt, and zest. Mix until combined.

Place currants and panettone in large bowl and pour egg mixture over the top. Soak bread about 45 minutes. Pour into baking dish or ramekins. Bake until pudding is set and top is browned.

Serve slightly warm, topped with orange-almond butter sauce, sided with mascarpone or crème fraîche.

Orange-Almond Butter Sauce
8 oz. butter
1/4 c. cream
1 T. almond extract
1/2 c. sugar
1/2 t. salt
Juice and zest of 1 orange

Heat all ingredients in sauce pan until sugar dissolves. Pour over warm pudding.


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