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Caramelized Pannetone
Bread Pudding
Recipe
Serves 6 to 8
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Grand Central's Panettone
will be available in our Pioneer Square retail store and at selected grocers
beginning in mid-December. The recipe may be adapted for other egg-rich
breads such as Challah or Brioche by adding Sultana raisins, candied orange
or lemon to taste. The pudding may be served warm or it is equally good
cold. An easy and elegant choice for a company dinner! |
1 cup plus 3 Tbls. sugar
2 Tbls. cold water
3-4 cups cubed Panettone, challah, brioche or other egg-rich bread
3 ¼ cups half & half ( Substitute an equal amount of milk)
½ vanilla bean or 2 teaspoons of best quality vanilla extract.
3 large eggs plus 3 additional yolks
Prep Time: 15 min. Cook Time: 35 - 45 min.
Preheat oven to 325 degrees
- Butter 6-8 ramekins or custard cups and place in a large roasting pan.
- Caramel: In a small heavy-bottomed saucepan, combine the one cup of sugar
and water and stir to dissolve. Wipe down any crystals from the side of the
pan with a pastry brush dipped in cold water to prevent burning. Place over
medium heat and bring to a slight boil. Cook, without stirring until the sugar
begins to caramelize to a medium amber color, 5-7 minutes. Watch carefully and
take off heat just before it reaches the desired color! Carefully pour about ¼
inch into each ramekin. Let cool.
- In a large bowl, combine the bread cubes with one cup of half & half. Set
aside, stirring occasionally. Meanwhile measure the remaining 2 ¼ cups of half
& half into a saucepan and scrape the inside of the vanilla bean into the
cream. Toss in the bean and scald the half & half. Set aside to cool.
- In a bowl whisk the eggs and egg yolks with the remaining 3 Tbls. of
sugar. Strain the scalded half & half, whisk it into the egg mixture and pour
over the soaked cubes. Stir to combine.
- Ladle the pudding mixture into the ramekins, filling them nearly full.
Place roasting pan in oven and pour enough hot water into the roasting pan to
reach half way up the ramekins. Butter a sheet of foil and lay over the top of
the puddings.
- Bake for about 35 minutes or longer until the custard is just set and a
toothpick emerges clean.
- Carefully remove the ramekins from the water bath to a wire rack to cool
for about 15 minutes. Unmold and serve immediately or chill until cold (
overnight or at least 2 hours)
- To unmold, gently run a knife around the edge of each pudding and invert
onto a serving plate, letting the caramel drip over the top and sides of the
pudding. Garnish to taste with a sprig of mint or perhaps an extra bit of
candied orange.
grandcentralbakery.com
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