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| Panettone Bread Pudding https://www.paphospeople.com/ppforum/viewtopic.php?f=12&t=12576 |
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| Author: | Jean [ Tue Apr 27, 2010 2:37 pm ] |
| Post subject: | Panettone Bread Pudding |
PANETTONE BREAD PUDDING SERVES 8 Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.) • 1/2 cup golden raisins • 1/4 cup brandy, heated • 1/2 stick unsalted butter, softened • 1 lb panettone, sliced 1 inch thick • 3/4 cup sugar • 3 large eggs, lightly beaten • 2 1/2 cups half-and-half • ACCOMPANIMENT: lightly whipped heavy cream • Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows). • Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides. • Whisk together remaining ingredients. • Tear panettone into bite-size pieces and spread evenly in a buttered 13- by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes. • Preheat oven to 350°F with rack in middle. • Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature. COOKS’ NOTES: • Bread pudding can be made 2 days ahead and chilled. Reheat before serving. You can ignore the buttering and frying of the pannetone or cake (whichever you decide to use). I also scatter in chocolate chips and candied peel – just adds a variety of taste. You could also use stale shop bought cake – genoa, cherry, coconut, etc. For the half and half I use half low fat cream and half skimmed milk – my way to reduce fat. . . |
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