Anyone who’s been around this blog for a while knows I’m a huge fan of bread pudding. It might’ve even been my first dessert-love, especially the way my grandma made it — just a touch sweet, with meringue on top, served with evaporated milk poured over the top. (Because you cannot separate a Cajun from their Pet Milk. Preach.)
But over the years, I’ve fooled around with the basic recipe a lot, and come up with different variations — everything from a blueberry-heavy pudding to a bananas foster bread pudding that I wouldn’t kick out of bed. But this version with Panettone is maybe the simplest one, and certainly has a great holiday spin. And if you must top it with something other than Pet Milk, it does not suck with the warm spiced rum sauce I found at Bon Appetit. Good gawd! Outrageous doesn’t even begin to cover it.
See what Darcie had to say about this over at Gourmet Creative, and enjoy!
Panettone Bread Pudding
Panettone Bread Pudding makes an everyday dessert extra-special for the holidays.
- 1 Panettone bread loaf
- 4 Large eggs
- 12oz evaporated milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pinch salt
- zest of 1/4 lemon
- 1 tablespoon sugar (or more, to taste)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 2 tablespoons butter (chilled, cut into small dice)
Since Panettone is such a moist bread, you’ll need to dry it out before proceeding with the recipe. If possible, a day before you make this, cut the bread into large cubes (about 1 1/2”) and let them rest on a baking sheet on the counter until you’re ready to prepare the bread pudding. Alternately, toast the bread cubes in a 200°F oven until they’re dried out a bit. Check for doneness every 10 minutes. Ideally, the bread cubes should be as dry as stale bread, but less dry than toast.
Delicious topped with Spiced Rum Sauce from Bon Appetit.
||Preheat oven to 350 degrees. |
||Butter bottom and sides of an 8x8-inch square baking dish. |
||In a large bowl, whisk together all ingredients except for bread. Add bread, tossing and pressing down so it absorbs the egg mixture evenly. Let soak for a 30 minutes, then spoon into prepared baking dish. If any of the bread cubes are still dry at this point, add a splash of milk and let it soak in a for a few minutes. Sprinkle butter cubes evenly over the surface of the bread pudding. |
||Bake at 350 degrees for approximately 45 minutes, or pudding is evenly browned and puffy. Bread pudding will shrink as it cools. |
To celebrate Gil‘s 38th birthday tomorrow, I thought I’d treat him to dinner this evening at a nearby restaurant with the excellent and unusual reputation of fine French dining in a casual strip mall atmosphere. Sadly, today’s snow closed the restaurant prematurely and we had to reschedule for next weekend, so I broke out the latest issue of Food & Wine to make him a birthday dessert that would take some of the sting out of his missed dinner.
“That must be some dessert!” you say. “Whatever could it be?” Oh, just a little something called Warm Chocolate Croissant-Bread Pudding.
As you know, I’m no stranger to the charms of bread pudding and I’ve often substituted croissants for bread when I’ve thrown caution (and calories) to the wind, but this is easily 10 steps beyond anything I’ve made. And it was so simple! Just a few ordinary ingredients, about an hour of my time, and Gil and I were stumbling around in a lovely chocolate- and carbohydrate-driven serotonin haze.
I probably should’ve made the full recipe instead of half, but with the snow, it was unlikely that an ambulance could reach us before we fell into diabetic comas. I’m already dreaming up variations and think that sautÃ©ed bananas and bittersweet chocolate would be excellent together here, but I’ll keep you updated.
recipe after the jump
Continue reading “Oh. Mah. Gah.”
Apples are a particular favorite of mine this time of year. Varieties range from sweet to tart, they can be used for snacking out of hand, baking, mashing, or even braising, and they pair equally well with sweet or savory ingredients.
They’re extra-delicious in caramelized apple bread pudding, too. What’s not to love?
For the 2007 Advent Calendar, click here.
recipe after the jump
Continue reading “â€™08 Advent Calendar, Day 2”
Those of you who are sick to death of bread pudding, feel free to skip this post. Maybe it’s uninspired, but when a dish is this open to interpretation, it’s a slam dunk when I’m not feeling terribly creative. So when my friend NJ showed up at work today with a bag of Zadie’s whole wheat challah rolls for me, I knew at least a couple of them would make an appearance in a bread pudding this very evening. Not that I had any plans at all for dinner, but there were a few things in the fridge in danger of turning soon and, frankly, assembling this is second nature to me at this point.
But this is a savory one, more in line with something you’d eat for dinner instead of brunch. To get things started, I cubed three of the challah rolls and set them aside in a medium bowl. I sliced one clove of garlic and cooked it in a little almond oil over medium heat until it was lightly browned, then added about two cups of thinly sliced kale to the pan. Once the kale started to wilt, I added a little water to the pan and some of the leftover caramelized onions from Sunday’s lunch and let it cook down until the water had evaporated, then tossed it with the bread crumbs.
For the liquid element, I beat three eggs with a splash of lowfat milk, some dry mustard, sweet pimenton, and fresh thyme and sage. I poured that over the bread cubes and kale and mixed it until the bread was fully saturated. At that point, I threw in a little grated gruyere, then filled four small ramekins with the mixture.
They baked at 400 degrees for about 20 minutes, at which point I topped them with a little more gruyere and some finely grated romano, then threw them back into the oven for about 10 minutes until the whole mess had browned and cooked through.
Thank you, NJ! It was such a good, simple meal — you should try it next time you go to Zadie’s. Oh, and pick up some of those wonderful sponge cookies for me, willya?
I know, I know, broken record — but it’s that time of year again, isn’t it? The farmers’ market had loads of beautiful organic apples, so I consulted with the seller and bought a few opalescents. Isn’t that a great name, by the way? It seemed impossible to go wrong making brunch with them, like the whole affair would be graced by their jewelled name.
So I started with my basic bread pudding recipe and changed the blueberry filling (everything from blueberries down in the ingredient list), adding caramelized apples instead. I peeled, cored, and sliced three small opalescents, sautÃ©ed them in a couple tablespoons of butter, then added about a tablespoon of brown sugar (they were the tiniest bit tart), a few heavy sprinkles of cinnamon, and a whisper of mace. Once the apples started to brown and caramelize in the pan, I added them to the bread mixture, then set it to bake. About 45 minutes later, I opened the oven to find an airily puffed and browned bread pudding that seemed more like a virtuous apple pie than anything else.
This’ll be my go-to recipe for the fall into winter, I think. Gil and I agreed that the blueberries I favor in summer can sometimes be a little overwhelming, but the apples were a perfect marriage with the rest of the pudding. I won’t be kicking the bananas foster version to the curb anytime soon, but this one was more brunch, less dessert — perfect for a girl lacking a sweet tooth.
Those of you who check out this site from time to time may know of my obsession with bread pudding. It’s all I can do NOT to make one every weekend with whatever variants of bread and fruit we have lying around, but I’ve been health-conscious of late. I don’t think we’ve indulged since before Passover, which is far too long for someone like me.
So when I read about Broadway Panhandler‘s Bread Pudding Recipe Exchange Week Taste Off this morning at the always-informative Megnut, I could barely contain my excitement. Meet me there Wednesday? It’ll be amazing. I always imagined myself as more of a BBQ judge, but only because I didn’t know bread pudding competitions existed.
Check out the recipes link in the right column for a few of my favorite bread pudding recipes.
Update: Attend the Taste Off at your own risk. (via The Agitator)