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

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Slurry:

Combine 2 tsp. water with 1 tsp. cornstarch

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METHOD:​

1. Sauce: In a medium sauce pot over medium heat, place all ingredients and cook for 10 minutes stirring often.

2. Strain through a fine sieve and push through with a rubber spatula.

3. Pudding: Spray a 9x13 inch oven proof pan with non-stick oil, set aside.

4. Cut the Panatone into rough 1"cubes, place on a parchment lined ½ sheet pan and toast in a 400°oven till golden brown.

5. Place in a pan and sprinkle the chocolate allowing it to fall through the spaces leaving some on the top.

6. In a large bowl, whisk the eggs and sugar, whisk in the vanilla, spice and espresso then add the cream and whisk till incorporated.

7. Pour cream mixture over the bread/choc mixture until completely covered.

8. Gently press down the cubes to fully cover with custard. Let this casserole sit for 45 minutes pushing down a little more.

9. 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.

10. Place the covered pan on the center rack, change the temperature to 300° and bake for 50 minutes.

11. Unwrap pan (reserve foil), change temperature to 425°, place back on center rack and cook for an additional 10 minutes.

12. Remove from the oven, place reserved foil back on the pan and let rest for 20 minutes.

13. Remove aluminum cover and let cool completely.

14. Serve warm with berry sauce & whipped cream. Mmmmm