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