Panettone Bread And Butter Pudding
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
38
Spice
39
Sweetness
51
Sourness
32
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cup
Pitted Prunes (chopped)4 tbsps
Grappa3 tbsps
Unsalted Butter (softened)3 cups
Milk3 cup
Granulated Sugar3 large
Egg YolkDirections:
1
In a small saucepan, macerate prunes in grappa 30 minutes
2
Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish
3
Preheat broiler
4
Lightly butter one side of panettone slices and trim crusts if desired
5
Cut into 3- to 4-inch squares and halve squares diagonally to form triangles
6
Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute
7
Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish
8
Pudding may be prepared up to this point 6 hours ahead and kept covered
9
Preheat oven to 400°F
10
In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat
11
Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds
12
In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking
13
Ladle custard evenly over toasts and set dish in a larger baking pan
14
Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set
15
Remove dish from water batch and cool pudding to warm or room temperature
16
Just before serving, dust pudding with confectioners' sugar
17
In a small saucepan, macerate prunes in grappa 30 minutes
18
Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish
19
Preheat broiler
20
Lightly butter one side of panettone slices and trim crusts if desired
21
Cut into 3- to 4-inch squares and halve squares diagonally to form triangles
22
Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute
23
Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish
24
Pudding may be prepared up to this point 6 hours ahead and kept covered
25
Preheat oven to 400°F
26
In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat
27
Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds
28
In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking
29
Ladle custard evenly over toasts and set dish in a larger baking pan
30
Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set
31
Remove dish from water batch and cool pudding to warm or room temperature
32
Just before serving, dust pudding with confectioners' sugar