BY DYLAN RODGERS
Bread pudding: the best thing since its sliced relative. Bread puddin’! Its enunciation causes any food enthusiast’s mouth to salivate with near lustful desire. How could anyone turn down a buttery sweet loaf of delicate dessert on a plate, or bowl, or even right from the pan? Who cares what manners people think you don’t have any way; it’s delicious!
And for all those bourbon lovers out there, this recipe is considered Louisiana-Style, which means adding liquor and little dehydrated fruits. Careful now… This bread pudding recipe could cause comas of pure jubilant satisfaction.
Adapted largely from Ina Garten’s Panettone Bread Pudding Recipe
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1 Italian Panettone, roughly 1.2 pounds
Unsalted butter, to grease the dish
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1/2 cup heavy cream
2 tsp pure vanilla extract
1/4 cup sugar
1/4 cup brown sugar
1/3 cup sliced almonds
10 oz white baking chocolate
1/2 tsp ground cinnamon
1/2 cup bourbon
1/2 cup raisins
1. Preheat your oven to 350 degrees Fahrenheit.
2. Trim the dark brown crust from the Panettone, and cut the rest of the loaf into 1-inch cubes. Put them all on a baking sheet in a single layer, and toast them for ten minutes until lightly browned.
3. While the bread is toasting, stir half of your white chocolate and the half-and-half into a good sized sauce pan on low heat. Continually stir the mixture to keep it from burning until the chocolate is entirely melted. Once this process is done, remove it from heat.
4. Grease a 9 x 12 x 2-inch baking dish with the unsalted butter. Place the Panettone cubes in it along with the remaining, un-melted, white chocolate. Sprinkle the raisins over the bread.
5. In a large bowl, whisk together the whole eggs, egg yolks, cinnamon, vanilla, sugar, half the bourbon, and the white chocolate mixture. Pour it over the Panettone, and set the whole mixture aside so the bread soaks it up. Scatter the almonds across the top.
6. Place the baking dish into a larger pan and add super hot tap water into the larger pan until it is roughly halfway up the side of the pudding dish. Cover the larger pan with aluminum foil, making sure the foil doesn't touch the pudding. Pierce the foil to allow steam to escape and bake it for 45 minutes.
7. While the pudding is baking, make the Bourbon Sauce: heat the heavy cream over medium heat. Separately stir 2 teaspoons of cornstarch into 2 tablespoons of cold water. Once it's dissolved, slowly whisk it into the cream. Bring it to a boil and reduce the heat to a simmer, whisking constantly for about a minute. Add the remaining bourbon and brown sugar. After it is all mixed well, set it aside and let it cool completely.
8. Once the pudding has baked 45 minutes, uncover and bake another 20-30 minutes until the custard sets and the top is starting to turn golden brown.
9. Let it cool and serve it at room temperature with the bourbon sauce drizzled over the top.