Cranberry Chocolate Panettone Bread Pudding with an Orange Whisky Chocolate Sauce
This year, I am hosting family and friends for a holiday brunch and I am sharing with you some of the dishes I am serving on my holiday table. I have been recently gifted with some wonderful holiday treats which inspired this recipe. I have taken Gabe's gift of Panettone with Chocolate from his popular grocer Lady York Foods and made this Cranberry Chocolate Panettone Bread Pudding paired with a decadent Orange Whisky Chocolate Sauce! The chocolate sauce is made with a quality local Whisky by Whisky maker Joshua Beach from Wayne Gretzky's Estates I promise you that you will not want to share this dish!😉
750 g Panettone with Chocolate, cut in large cubes
1 cup frozen or fresh cranberries
3 tbsp. unsalted butter melted
2 cup milk
1/2 cup sugar
1/2 tsp. vanilla bean paste or pure vanilla
Orange & Whisky Chocolate Sauce
250 g quality dark chocolate, 70%, roughly chopped
1 tsp. orange zest
1 cup whipping cream
1/2 light corn syrup
1 tbsp. quality whisky
To make the panettone: Preheat oven to 350 F. In a 9 inch x 3 inch deep round oven safe dish, fill with half the cubed panettone. Sprinkle half cup of the cranberries and top with remaining panettone and cranberries. Sprinkle with melted butter.
In a medium bowl, whisk together remaining ingredients of the bread pudding. Pour milk mixture evenly over panettone, use a fork to gently press the panettone to submerge it in the liquid.
Bake for 45-50 minutes until golden and cranberries have softened and released their juice.
To make the sauce, place chopped chocolate and orange zest in an aluminum mixing bowl and set aside.
Add the cream and corn syrup in a medium sauce pan and bring to a boil over medium heat.
Pour the hot cream over the chocolate and whisk until melted. Add the whisky and whisk until combined.
Serve warm chocolate sauce with bread pudding.
SERVINGS 8-8 | PREP & COOK TIME 1 hour