January 4, 2008
Panettone Bread Pudding
So, the holidays are almost over and if you are following the Italian traditions you'll eventually have some panettone leftovers. One amazing dessert you can make is Panettone Bread Pudding, which is surprisingly easy to do. Here is my recipe:
Ingredients
12 oz Panettone leftover (about half a medium size one)
4 cups milk
3 yolks
3 eggs
1 1/4 cup sugar + 1 cup sugar (caramel)
3/4 cup raisins
Make a custard using the milk, eggs, yolks and 1 1/4 cup of sugar. Add the raisins. Cut the Panettone into not too small cubes, put them into a bowl and pour in the custard. Cover and refrigerate for at least 1 hour. While the panettone dissolves into the custard, take a skillet big enough for the custard you made and caramelize one cup of sugar directly into it. Caramelizing sugar is not hard. You should set your pan directly over the stove at medium high temperature. Pour in the sugar evenly and you'll see that after a while it will become brown and some spots where the sugar is melting will appear. At this point you can use a wooden spoon in order to stir and help the process. When it turns into a brown syrup, your caramel is ready. Turn the heat off and let it cool (it will become really hard, but that's ok). When the caramel is cold (it's normal if it makes scratching sounds while it cools), add the custard, and cover with aluminum foil. Put into a larger skillet. Add water into the larger skillet reaching at least 1 inch high (and making sure not to overpass the height of the smaller skillet). Cook in a preheated oven at 350°F for 40 minutes. Uncover and cook for another 40 minutes at the same temperature. Turn the skillet upside down and carefully detach. Serve warm and enjoy!
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