Panettone Bread Pudding with Spiced Orange Saue

This is simply amazing. Robin says its one of the best things she's ever eaten. Sweet. Orange. Bread Pudding.

INGREDIENTS -- BREAD PUDDING

• 1 (12 ounce) panettone, cubed
• 3 eggs, lightly beaten
• 1/2 cup white sugar
• 2 1/4 cups heavy cream
• 2 teaspoons vanilla extract
• 1 tablespoon Grand Marnier or other orange-flavored liqueur
• 1 pinch salt
• 1/8 teaspoon freshly grated nutmeg
• 1 Tablespoon plus 1 teaspoon orange zest

INGREDIENTS -- SPICED ORANGE SAUCE

• 1/2 cup butter
• 1 cup white sugar
• 1/4 cup Grand Marnier or other orange-flavored liqueur
• 3 tablespoons water
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 1 egg

DIRECTIONS FOR THE BREAD PUDDING

1. Compact (but don't squash) the panettone bread cubes in a buttered 2 quart casserole dish. 
2. Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Remove the casserole from the refrigerator and let set at room temperature for five to ten minutes.
   
5. Place casserole dish into a shallow pan larger han the casserole dish, and place in the oven. Add water to the outside pan (creating a water bath for the casserole) until the water is about one inch deep. 
6. Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean (wet but without pudding attached), 1 to 1 1/4 hours.
   
7. CAREFULLY remove the pudding from the water bath and cool for at least 15 minutes before serving.
8. Just before serving, make the sauce.
   

DIRECTIONS FOR MAKING SAUCE.

1. ​​Melt 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
2. In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then add a few more tablespoons into the egg mixture (you are working to avoid making "scrambled eggs"). Then, while whisking the saucepan mixture vigorously, slowly pour the warmed egg mixture back into the sauce and whisk well.
3. Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.