Zutaten für Panettone Bread Pudding W Brandy Caramel Sauce
- Golden Raisin
- 1/4 cup brandy, plus extra for sauce
- Unsalted Butter
- 8 slices of stale Panettone
- 1/2 cup granulated sugar, plus 1 cup for caramel sauce
- 6 large eggs
- Half And Half
- Pure Vanilla Extract
- Whipped cream, for serving (optional)
- Water
- Granulated Sugar
- 1/2 cup heavy cream, plus 1 cup for the sauce
- 1/4 teaspoon salt, plus a pinch for the sauce
- 1 teaspoon vanilla extract (plus 1 teaspoon for sauce)
- 1 tablespoon lemon juice
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Zubereitung von Panettone Bread Pudding W Brandy Caramel Sauce
- Preheat oven to 350°F (175°C).
- Soak 1/2 cup raisins in 1/4 cup hot brandy for 15 minutes; drain. (This reduces sweetness and adds flavor.)
- Meanwhile, heat a heavy skillet over medium heat. Butter slices of stale Panettone on both sides.
- In batches, brown Panettone slices until golden brown on both sides. Cool on a wire rack.
- In a large bowl, whisk together the following: 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt.
- Butter or grease a 9x13 inch baking dish.
- Tear the toasted Panettone into bite-sized pieces. Spread evenly in the prepared dish.
- Scatter the soaked raisins over the bread.
- Pour the egg mixture over the bread, gently pressing the bread down into the mixture. Let stand for 30 minutes, pressing down again.
- Bake in the preheated oven for 35-40 minutes, or until golden brown and set.
- While the pudding bakes, prepare the brandy caramel sauce (see below).
- **Brandy Caramel Sauce:**
- In a heavy-bottomed 2-quart saucepan with a lid, pour 1 cup granulated sugar into the center of the pan. Avoid getting sugar on the sides.
- Add 1/2 cup water to the saucepan.
- Cover and bring to a boil over high heat. Once boiling, uncover and continue to boil until the syrup is thick and straw-colored (about 7 minutes). Do not stir!
- Reduce heat to medium. Continue cooking until the syrup is a deep amber color (about 1-2 minutes). Watch carefully – it happens quickly!
- Meanwhile, in a separate saucepan, bring 1 cup heavy cream and a pinch of salt to a simmer over high heat. If the cream boils before the sugar reaches a deep amber color, remove from heat and cover to keep warm.
- Remove the sugar syrup from the heat. Carefully pour 1/4 of the hot cream into the sugar mixture. Let the bubbling subside.
- Add the remaining cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1/4 cup brandy or whiskey. Whisk until smooth.
- Cool to desired temperature; it will thicken as it cools.
- Serve the warm or room-temperature bread pudding. Top with brandy caramel sauce and a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
203g
Fat
111g
Carbs
19g
