Chocolate Panettone Bread Pudding
with Berry Coulis
This combination of citrus and sweet custard equals luscious! Simply put, the best I’ve ever tasted!
Time: 2.5 hours
1 Panettone bread loaf
1 Cup Semisweet chocolate, cubed
7 Large Eggs
½ Cup Sugar
½ Cup Brown sugar
6 Cups Heavy cream
1T Pumpkin pie spice
1T Espresso powder
2 Cups Frozen mixed berries
2 tsp Chambord
¼ Cup Sugar
1 tsp Lemon juice
1 Orange zest
1 dash Cinnamon
Combine 2 tsp. water with 1 tsp. cornstarch
Sauce: In a medium sauce pot over medium heat, place all ingredients and cook for 10 minutes stirring often.
Strain through a fine sieve and push through with a rubber spatula.
Pudding: Spray a 9x13 inch oven proof pan with non-stick oil, set aside.
Cut the Panatone into rough 1"cubes, place on a parchment lined ½ sheet pan and toast in a 400°oven till golden brown.
Place in a pan and sprinkle the chocolate allowing it to fall through the spaces leaving some on the top.
In a large bowl, whisk the eggs and sugar, whisk in the vanilla, spice and espresso then add the cream and whisk till incorporated.
Pour cream mixture over the bread/choc mixture until completely covered.
Gently press down the cubes to fully cover with custard. Let this casserole sit for 45 minutes pushing down a little more.
Preheat the oven to 350°. Spray a piece of plastic wrap big enough to cover the pan and wrap pan placing sprayed side on product. Cover this with aluminum foil.
Place the covered pan on the center rack, change the temperature to 300° and bake for 50 minutes.
Unwrap pan (reserve foil), change temperature to 425°, place back on center rack and cook for an additional 10 minutes.
Remove from the oven, place reserved foil back on the pan and let rest for 20 minutes.
Remove aluminum cover and let cool completely.
Serve warm with berry sauce & whipped cream. Mmmmm