Panettone Bread Pudding With Vanilla Cream Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
This is a kitchen-tested recipe from the December 17,2008 Houston Chronicle. Ingredients:
4 tablespoons butter |
1 cup brown sugar |
4 eggs |
1 1/2 cups milk |
1 1/2 teaspoons vanilla |
1 teaspoon ground cinnamon |
1 loaf panettone raisin bread |
1/2 cup caramel, bits |
1/2 cup chopped pecans |
2 cups whipping cream |
1 cup sugar |
2 tablespoons flour |
1/2 cup butter |
1 teaspoon vanilla |
Directions:
1. Bread Pudding:.
2. Preheat oven to 350 degrees.
3. Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
4. Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
5. Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
6. Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
7. Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
8. Bake, covered, for 1 hour or until golden and bubbly.
9. Vanilla Cream Sauce:.
10. Whisk whipping cream, sugar and flour in a small saucepan.
11. Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
12. Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
13. Remove from heat and stir in vanilla.
14. Spoon over individual portions of bread pudding and serve warm or at room temperature.
|
|