Toasted Panettone Pudding with Hershey's Chocolate Chips |
It is never too early to plan holiday menus and, with
Thanksgiving less than two months away, it is an essential task for any
Culinary Diva worth her salt. Each
holiday season I make a toasted bread pudding that I serve with a crème anglaise
sauce. It is a simple but classic
dessert that gets rave reviews and numerous requests to be served at holiday gatherings.
But being a Culinary Diva means eschewing the status quo in
favor of experimentation. So this year
I’m trying something different. As part
of the Foodbuzz Tastemaker Program, I received two Bauducco Panettones to try: Bauducco Panettone with Hershey Chocolate
Chips and Bauducco Panettone with Sun-Maid Golden Raisins.
The Panettone from Bauducco as part of Foodbuzz Tastemaker Program |
Sliced Panettone |
Buttered Panettone waiting to be toasted |
Perfectly toasted Panettone |
Cubed Panettone waiting for the custard |
Custard with a special addition of orange zest |
After sitting 15 minutes, the Panettone Pudding is ready for bakin. |
Don't forget the water-bath |
Voila - Beautiful! Can't wait to try it! |
The toasted bread pudding really benefits from a vanilla crème
anglaise. This sauce is one of life’s great
luxuries and is best done from scratch and not by melting vanilla ice cream, as
I know some people do. The process is
relatively simple and the ingredients minimal.
If you haven’t tried to make it, don’t be intimidated and give it a try.
This tastes as good as it looks - ooey & gooey creme anglaise, moist panettone pudding....Yum! |
Panettone Pudding - perfect for holidays or everyday! |
The finished toasted bread pudding is colorful, rich and
indulgent with just the right amount of comfort thrown in the mix. The chocolate was not overwhelming (I tasted
a bite just to make sure) and the addition of orange zest gave it a real
holiday feel and brightened the palate a bit.
While perfect for the holidays, it is a dessert that can be served
throughout the year. Here is the recipe.
Toasted Panettone Pudding
with Hershey Chocolate Chips:
1 Bauducco Panettone with Chocolate Chips (you can
substitute the raisin Panettone)
3 ½ tablespoons unsalted and softened butter
3 cups half-and-half
4 large eggs
½ cup sugar
2 teaspoons orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
Preheat oven to 350 degrees.
Butter a 3-quart shallow baking dish.
Slice the Panettone into ½ inch slices and butter on each
side. Place on two baking sheets. Bake, turning once, until lightly toasted--about
15-20 minutes. Place on rack to cool,
but leave the oven on.
Whisk together the half-and-half, eggs, sugar, vanilla, salt
and orange zest until the sugar is fully dissolved. After the toasted Panettone has cooled, slice
into 1 ½ inch squares and place in the prepared baking dish. Pour the custard mixture over Panettone and
let set for 15 minutes.
Place this baking dish into a larger baking dish and then
fill the larger baking dish halfway with hot water. Place them in the oven and bake until the
custard has set-- approximately 50 to 60 minutes.
Serve warm with vanilla crème anglaise sauce.
Vanilla Crème
Anglaise:
1 vanilla bean, halved lengthwise
2 cups half-and-half
2 large eggs
½ cup sugar
Vanilla pod seeded and ready for half and half |
Half and half added to vanilla seeds/pod |
Bring just to a boil |
After eggs have been tempered add to remaining half and half mixture (sorry no photo on tempering, unable to do that one handed) |
Whisk the eggs and sugar together in a separate bowl until
combined. In a slow stream, add one-half
of the heated half-and-half mixture into the egg/sugar mixture to temper. Whisk constantly while doing this to avoid
creating scrambled eggs. Add the tempered
egg/sugar mixture to the saucepan and return to medium-high heat. Stir constantly until the custard has
thickened and coats the back of a spoon.
See how it coats back of spoon |
Ice bath, and metal bowl prepped and ready |
Completed Creme Anglaise, smooth, creamy and scrumptious! |
Yep. I'll take a slice of this right now thanks :) Mmm.
ReplyDeleteWhat a recipe. Looks so delicious!! Care to share :)
ReplyDeleteWow - looks way delicious! (Mmmmm .... chocolate ....)
ReplyDeleteHow fun! The creme anglaise is a great topping for any bread pudding.
ReplyDeleteAnd how on earth did Thanksgiving happen to be less than two months away? Stop the clock!
Thanks for your comments on the FFwD site - I know that I can work with blogger comments on one of my computers but not the other... It's a pain.