Chef Mike Brown, Jan 12, 2015 – De Lucas
Panettone Bread Pudding With Creme Anglaise & Caramel Sauce
- 2ea Panettone – cut into large cubes
- 8 lg Eggs
- 3 cups 2% Milk
- 1 cup 35% Cream
- ¾ cup Sugar
- 2 tbsp Vanilla
- 1 cup Slivered almonds-toasted
Creme anglaise:
- 1 2/3 cup Heavy Cream
- 1 ¼ tsp vanilla
- 7ea Egg yolks
- ½ cup sugar
Caramel sauce:
- 1 cup white sugar
- ¼ cup water
- ¾ cup 35% cream
- 3 ½ tbsp unsalted butter
- 1 tsp sea salt
Bread Pudding
Take your ramekins and coat the inside with butter using your hands and paper towel and set aside. In a medium bowl add you eggs, milk, cream, sugar, vanilla. Whisk until the mixture is combined.
Cube the panettone and place into a large bowl and pour the egg mixture over bread. Stir in the slivered almonds. With an ice cream scoop, portion into buttered ramekins and bake at 300F for 25 min, or until the pudding souffles by a 1/4 in size. Remove from the oven and let rest -10 min in a draft free place.
Creme Anglaise
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While the cream is heating, whisk together egg yolks and sugar until Smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.