Grand Marnier Panettone Bread Pudding with Dark and Milk Chocolates

Making panettone bread pudding has become a sort of holiday tradition for me. Living far away from family I have, little by little, recreated the feeling of home far away from home. I've started my own traditions, like this bread pudding. I make it every year now, and just the smell of the panettone coming out of its package signifies that that time of year has arrived. I tweak the recipe a little every year: this year, it's more rustic, meant for every one to dig in. There is dark and milk chocolate, and a healthy dose of Grand Marnier.

Moving away from home has been a real test in growing up. I've been away for a little over 6 years now, most of my family living minutes from each other in Paris. So, new traditions are born, and, with me, they usually tend to surround Oliver, food and good friends.

Grand Marnier Panettone Bread Pudding with Dark and Milk Chocolates

Serves 4
2 eggs
1 cup of whole milk
1/4 cup of granulated sugar
3 teaspoons of Grand Marnier
1/2 large panettone loaf with candied fruit and raisins
1 tablespoon of bittersweet chocolate chips
1 tablespoon of milk chocolate chips
Butter, to butter the ramekins

Preheat your oven to 350 degrees F.
In a medium mixing bowl, combine the eggs, milk, sugar and Grand Marnier. Beat until well mixed. Using your hands, tear the pannetone into large bite size pieces. Butter a large oven-proof baking dish and scatter the panettone pieces at the bottom. Scatter the chocolate on top of the panettone. Pour the egg mixture over the panettone, and lightly push down with the back of a spoon until the panettone is covered with egg mixture.
Bake in the preheated oven for 35 minutes, or until the egg mixture is just set. Serve warm with vanilla bean ice cream. Enjoy!