Sweet Experience 

Panettone bread pudding with spiced orange sauce

A heavenly combination for a sweet treat or a decadent way to start your day!



For the bread pudding:

12 ounces of Gilda’s panettone, cubed

3 eggs, lightly beaten

½ cup white sugar

2 ¼ 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 ½ teaspoons finely grated lemon zest

2 teaspoons finely grated orange zest

2 ½ tablespoons unsalted butter, cut into bits

2 tablespoons of white sugar


For the sauce:

½  cup butter

1 cup white sugar

¼  cup Grand Marnier or other orange-flavored liqueur

3 tablespoons water

1/8 teaspoon of freshly grated nutmeg

1/8 teaspoon of salt

1 egg


  • Place the panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not press too tightly; set aside any leftover bread cubes.
  • Whisk together 3 eggs and ½ cup of 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, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 ½ tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
  • Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
  • 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, 1 to 1 ¼ hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
  • Just before serving, make the sauce by melting ½ cup butter in a saucepan over low heat. Stir in 1cup sugar, ¼ 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.
  • 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, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
  • 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.


Preparation: 30 min

Cooking time: 1 hour

Ready to serve: 2 hours

Yield: 6 servings

Ladyfinger parfaits

A quick and delightful way to impress a family member or guest!



12 Gilda’s ladyfingers

2 cups melted vanilla ice cream

4 tablespoons orange flavored liqueur

1 cup of raspberries

Whipped cream, as a garnish, optional



  • Line 2 large wineglasses with ladyfingers all along the inside perimeter of the glass.
  • In a bowl, mix the melted ice cream and the liqueur. Drop some raspberries in the bottom of each glass. Top with one-quarter of the ice cream mixture per glass. Add another layer of raspberries, then more ice cream mixture, and then make the last layer with raspberries.


Total time: 15 min

Yield: 2 servings

Maria’s cookies ice cream cake

Perfect to remember childhood memories…



1 package of Gilda’s Maria cookies (7oz.)

1 can of sweetened condensed milk

1 pint of heavy whipping cream (very cold)

2 cups of strong coffee (to dip the cookies)



  • Whisk the heavy cream with an electric mixer until the cream holds its shape. Add the condensed milk and whisk just until fully combined.
  • In the meantime, prepare the coffee and let it cool down completely. In a round Pyrex (around 9 cups) with cover start shaping the cake layer by layer. In the bottom add some cream mixture.
  • Submerging the cookies one by one on the coffee for a couple of seconds (the cookie must keep its shape, just submerge to smooth it a little and get the coffee flavor), display them in a circle (one in center and others around) in the pan.
  • Repeat the procedure (1 layer of cream, another of cookies) until you run out of cream. The last layer should be cream.
  • Cover and freeze for 4 hours.
  • To serve, warm up the covered frozen pan in hot water to easily turn it upside down on a plate.


Total time: 4.0 hours

Yield: 6 servings

Delicious cassava cake

An unexpectedly delicious treat!



For cake:

2lbs-grated Estrella cassava bread from Gilda

1 (14 oz.) can sweetened condensed milk (Reserve 1/3 cup for Topping)

1 (12 oz.) can evaporated milk

1 (14 oz.) can coconut milk (Reserve 1/3 cup for Topping)

1 (13 oz.) can coconut cream (Reserve 1/3 cup for Topping)

2/3  cups of  sugar

3 eggs

3 egg whites

1 cup grated coconut


For topping:

3 egg yolks



  • Preheat oven to 325° F.
  • In large mixing bowl combine cake ingredients and mix them well.
  • Pour equally into two large greased rectangular pans.
  • Bake until top is no longer liquid (approximately 30 minutes).
  • Mix topping ingredients well and spread evenly on the two cakes.
  • Bake an additional 20 to 30 minutes.
  • Cool cakes completely.
  • Slice each cake into 24 equal squares.


Preparation time: 1 hour

Cook time: 1 hour

Yield: 24 squares

Soda cracker lemon dessert

A sweet, “citrusy”, crunchy treat!



3 egg whites

1 c. sugar

¼ tsp. cream of tartar



  • Beat all ingredients until hardened.



  • 20 Gilda soda crackers (crushed)
  • ½ cup almonds (slivered)
  • Spread in 9 x 12 inch greased pan. Bake at 325 degrees° F for 25 minutes. Mix 8-ounce of cream cheese with container of Cool Whip (medium size). Spread half of this mixture over cooled crust.
  • Add (spreading over) 1 can lemon pie mix. Cover with rest of cream cheese mixture. Sprinkle on almonds, walnuts or toasted coconut as desired.


Preparation: 10 min

Cook time: 25 min


Gilda Industries, Inc. 2525 West 4th Avenue Hialeah, FL 33010-1339

Tel: (305) 887-8286      Toll Free: 1(800) 325-9148      Fax: (305) 888-4064