 "Photo: Maria Gonzalez")
Panettone Bread Pudding
By Maria E Gonzalez
I selected this recipe because bread pudding is a delicious dessert which makes a holiday menu a perfect one. Happy Holidays
Ingredients
- 1 Panettone bread
- ½ Cup raisins
- ½ Cup dried apricots
- ½ Cup almonds
- 1 Tablespoon butter, for coating
- ½ Cup confectioners’ sugar for dusting
Custard ingredients
- 1 Teaspoon ground cinnamon
- 1 Tablespoon pure vanilla extract
- 6 Eggs, separated
- 6 Cups heavy cream
- ½ Cup granulated white sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon (Rum or whiskey)
- ¼ Cup water
Directions
Preheat oven to 350 degrees F. Lightly grease with butter, a heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room to fill with water.
Custard
In a small saucepan slowly heat cream and sugar in a small bowl whisk cornstarch with water. Slowly stream cornstarch into hot mixture. Cook 10 minutes, stirring constantly. Creamy sauce will thicken. Remove from heat set aside and add the rest of the ingredients.
With a hand mixer, beat the egg whites for about 4 minutes, beat in the vanilla extract, rum and ground cinnamon. Then fold into the butter and cream beaten white eggs. Cut the bread into cubes.
Place the bread cubes in the baking dish. Carefully pour the prepared custard over the bread cubes. Cover bread pudding tightly with aluminum foil to bake.
Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up the sides of the baking pan. Bake for about 45 minutes or until toothpick inserted in the center comes out clean. Remove the bread pudding from the water bath and cool slightly before serving.
Can be served warm or cold with a dusting of confectioner’s sugar. Ice cream on the side can be optional. Enjoy it.
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