I’m considerably of a grump about bread pudding. It’s not that I don’t prefer it, however to me, bread pudding is one thing you eat at house, like fruit salad. I don’t want somebody chopping up a bowl of fruit for me nor do I would like somebody tearing up leftover bread and serving it forth. (And handing me a invoice for it.) Bread pudding is house fare, however if you wish to exit and shell out some huge bucks for a bowl, that’s nice with me. However when you style this one, I doubt you’ll discover a higher one wherever.
I used to be impressed to make it whereas paging via Autentico, by Rolando Beremendi, a terrific e-book on methods to prepare dinner genuine Italian delicacies, with none preachy baggage. It’s recent and trendy. Certain he’s an evangelical for utilizing the perfect Italian components, however he makes his case by showcasing the attractive merchandise obtainable in Italy (Rolando owns Manicaretti Italian meals imports, that are offered at Market Corridor Meals), resembling Tuscan farro, which I used to make his Farro torta the opposite day, spicy peperoncino piccante (pink pepper paste), Sicilian capers, and jars of honey that vary in flavors from chestnut to eucalyptus, relying on availability.
Throughout the holidays, panettone begins exhibiting up on the cabinets at markets and meals outlets. However not simply in Italy; panettone has turn into in style all over the world.
The candy bread is often studded with candied fruit, citrus zest, and raisins, which bakers usually absorb totally different instructions, including every part from chocolate to caramel. Rolando’s Budino de panettone intrigued me, utilizing panettone as a base, topped with demerara sugar.
So I used his budino as inspiration for this bread pudding, baked in a pan the place brown sugar had been moistened with butter, so it creates a juicy, caramel-like topping, with the bonus of extra sauce to spoon over the bread pudding when it’s turned out. It’s not swimming in sauce however has simply sufficient in order that anybody who needs an additional spoonful can have one. And who doesn’t need an additional spoonful of sauce?
It’s that point of the yr, when it’s possible you’ll be gifted one too many panettones (or panettoni). And whilst you won’t suppose it’s doable to have an excessive amount of panettone, this can be a welcome reprieve from French toast or panettone ice cream, for those who do end up with an overload of loaves.
Panettone Bread Pudding
Due to the brown sugar, that makes a pleasant, caramel-like sauce whereas the bread pudding is baking, you’ve got received some leeway with the granulated sugar. I used 1/2 cup (100g) within the custard, however you’ll be able to dial it right down to 1/4 cup (50g), or wherever in between, since panettone is already sweetened. (They usually fluctuate in sweetness, too.)
If you do not have panettone, you can also make this bread pudding with brioche or challah. Since these breads aren’t so candy, I might use 1/2 cup (100g) of granulated sugar.
I’ve a reasonably heavy-duty sq. cake pan so I melted the butter and brown sugar collectively proper within the pan on the stovetop. In case your pan is flimsy, and also you’re involved, you’ll be able to prepare dinner the butter and brown sugar collectively in a saucepan, then pour it into your cake pan. Don’t be concerned an excessive amount of if the brown sugar is a bit thick and/or lumpy; as soon as baked, it will clean out properly.
Servings 10 servings
- 1 1/4 kilos (560g) panettone, cubed, (about 9 cups)
- 3/4 cup (170g) packed gentle or darkish brown sugar
- 6 giant eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar, (see headnote)
- 3 cups (710ml) milk or half-and-half
- 3 tablespoons (45g) unsalted butter, cubed
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Preheat the oven to 350ºF (180ºC). Unfold the cubed panettone on a baking sheet and toast within the oven till flippantly browned, turning them over a few times throughout baking, so that they toast comparatively evenly. They’re going to take about 20 minutes or so.
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Whereas the panettone is toasting, heat the butter in a sturdy 9-inch (22cm) sq. cake pan over low warmth on the stovetop with the the brown sugar, stirring till the butter is melted and the sugar is moistened. Use a spatula to coax it so it covers the underside of the cake pan, with no naked spots. Take away from warmth and put aside.
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Organize the toasted panettone cubes evenly within the cake pan.
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Whisk the eggs collectively in a medium bowl with the vanilla extract, salt, and granulated sugar. Regularly whisk within the milk till well-combined. Pour the custard over the panettone cubes and press down gently to verify all of the bread cubes are soaking within the custard.
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Put the cake pan in a bigger pan, resembling a roasting pan, and fill the bigger pan with sizzling water so it reaches midway up the outsides of the cake pan. Bake the bread pudding till it feels barely set within the heart, however do not overcook it, about 50 minutes. Take away from the oven, and carrying oven mitts, fastidiously carry the bread pudding out of the water tub and set it on a cooling rack.
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If serving it heat, let the bread pudding cool for at the least half-hour. Run a knife across the edges to loosen the bread pudding from the pan and set a big serving platter or rimmed baking sheet the wrong way up over the bread pudding. Greedy each the cake pan and serving platter, concurrently flip each over, being cautious to keep away from getting any of the nice and cozy brown sugar sauce on you. Take away the cake pan, and minimize into squares for serving.
Storage: You may refrigerate the baked bread pudding for as much as three days. If you wish to make it upfront, you’ll be able to retailer it within the cake pan, then unmold it earlier than serving.
