PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE
HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA
Provided by Chicagoland Chef du
Categories Dessert
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
- Meanwhile,heat a heavy skillet over medium heat.
- Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
- Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
- Butter your baking dish or use nonstick spray.
- Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
- Scatter the raisins over the top of the torn bread.
- Pour in egg mixture. Press the bread into the egg mixture using your hands.
- Let stand for 30 minutes, press the bread down into the egg mixture.
- Place the baking dish in the middle of the preheated oven.
- Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
- SERVING SUGGESTIONS:
- Serve warm or at room temperature.
- For a more rustic look, spoon into your individual serving dishes.
- Top with Brandy sauce & a dollop of whipped cream (recipe below)
- WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
- BRANDY CARAMEL SAUCE.
- Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
- DO NOT STIR at any time!
- Pour water into a heavy bottom 2 quart saucepan w/ lid.
- Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
- Cover the pan and bring the mixture to a boil over high heat.
- Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
- Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
- Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
- NO STIRRING necessary!
- Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
- Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
- Cool to desired temperature, it will thicken as it cools.
- Drizzle over bread pudding.
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