Caramelized Panettone and Apple Puddings

Tested Till Perfect

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%
    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.

Additional Information

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