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Caramel Bread Pudding, Pannacotta & Pot Au Chocolate
Show 23.06
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Caramel Bread Pudding

For Bread use: crossant, raisen bread, hallah, day old Danish.
(2 loaves or approximately 16-24 crossants)

Custard

1 ½  - 2 gallons of milk
2 cups sugar
6 eggs
3 tsp vanilla
3 tsp whisky

Whisk eggs and sugar in large bowl, whisk in milk, vanilla and whiskey. Set Aside.

In a large container, tear bread in rough pieces approximately 2-3 inch size. Pour custard over bread and pad down so bread gets soaked and covered. Let sit covered for about ½ hour to even overnight.

When ready to assemble pudding, oil ramekin or pan.

Layer the ramekin or pan with ¼ of the bread mix and custard then drizzle caramel sauce over it and repeat another layer of bread mix bringing the container ¾ full and drizzle more caramel on top. There should be custard visible and present in the dish - do not drain the brain.

Bake at 325 - 350 degrees for about 35 minutes until top is golden brown. Let it be a little moist, not dry. Serve warm with whip cream or ice cream. More caramel sauce or Chocolate Sauce.

This can be made in advance and reheated.

Pannacotta
(8 servings)

1 cup whole milk
1 tbsp gelatin
3 cups heavy cream
4 tbsp sugar
3 tbsp honey
Pinch salt
¼ tsp vanilla extract
1 tbsp lemon juice

Place milk in saucepan over a gentle low heat, do not boil. Sprinkle gelatin evenly over milk tbsp by tbsp.  Let stand for a few minutes do not let milk boil, just enoughto slightly warm. Stir with small whisk until all gelatin is dissolved warm. Keep the heat very low, add cream, sugar, honey, salt, vanilla and lemon juice. Lightly whisk. If the gelatin does not look completely dissolved strain through a fine mesh strainer. Pour into your molds ramekins or glass. Let set for 4 hours to overnight.

Serve with fresh fruit, berries or puree.

Pot Au Chocolate

3 cups heavy cream
6 oz chocolate
9 egg yolks
4 ½ tbsp sugar
½ tsp salt

Chop chocolate into small pieces. Place egg yolks in a bowl and whisk together with salt slightly. 

Boil cream and sugar. Marry with yolks. Return to pot to thicken slightly. Pour over chocolate and whisk until smooth and velvety.

Pour into small butter ramekin.

Chill.

Maureen Clune
Community Cook