Caramelized Panettone and Apple Puddings
Panettone is a sweet Italian bread filled with all kinds of dried fruit. While you can broil the sugared top to caramelize the apples, this is the ideal occasion to use a mini-blowtorch if you have one.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 826 |
| pro | 20 g |
| total fat | 37 g |
| sat. fat | 20 g |
| carb | 106 g |
| fibre | 5 g |
| chol | 434 mg |
| sodium | 575 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 35% |
| vit A | 43% |
| vit C | 5% |
| folate | 73% |
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2-1/4 cups (550 mL) milk
1 cup (250 mL) whipping cream
3 eggs
3 egg yolks
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) vanilla
6 cups (1.5 L) cubed (3/4 inch/2 cm) panettone or hallah (egg) bread
2 apples
2 tbsp (25 mL) butter
Preparation:
In saucepan, bring milk and cream just to boil; remove from heat. In large bowl, beat together eggs, egg yolks, 1/4 cup (50 mL) of the sugar and vanilla. Strain milk mixture into egg mixture, gently stirring to blend. Add panettone; gently lift and turn to soak cubes. Let stand for 30 minutes, stirring gently once or twice.
Spoon into six greased 1-cup (250 mL) ramekins or custard cups, pressing gently. Place ramekins in large roasting pan; pour enough boiling water into pan to come halfway up sides of ramekins. Bake in centre of 325°F (160°C) oven until knife inserted in centre comes out clean, about 40 minutes. Remove from water. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.)
Peel apples, if desired; core and cut into slices. In large nonstick skillet, melt butter over medium-high heat; cook apples just until tender and light golden, about 5 minutes.
Run knife around edge of each pudding. Invert onto parchment paper-lined rimmed baking sheet; turn right side up, if desired. Arrange apples over puddings; sprinkle with remaining sugar. Broil 6 inches (15 cm) from heat until sugar bubbles and darkens, removing when ready, 2 to 6 minutes.
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