“Panzanella” Bread Pudding - Romacelli's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

“Panzanella” Bread Pudding - Romacelli's

Ingredients:

2 ea, 24 " loaves French Bread, cut into 1" cubes

Method:

Place cubed French bread onto full sheet pans, in a single layer, and bake @ 350 for ten minutes to dry bread a little and get the "panzanella" crust

Let cool on a speed rack fully before completing

Ingredients:

12 eggs

1 qt heavy cream

1 qt milk

3 ½ cups granulated sugar

1# mascarpone cheese, softened

1# brown sugar

1 tblsp vanilla extract

1# white chocolate chips

1 ½ cups nutella

½ tsp cinnamon

Bread from above

Method:

Pre heat oven to 350

In a large, stainless bowl, crack eggs and beat lightly

Add heavy cream and milk and mix well, then whisk in mascarpone cheese until smooth

Add 3 cups of sugar, brown sugar, vanilla, cinnamon and nutella and whisk until fully combined

Add bread from above and gently fold to incorporate and let stand

Grease a full 2" hotel pan with butter and pour contents of mixing bowl into hotel pan

Sprinkle white chocolate chips and press down into the mixture – make sure to spread evenly and shake pan to distribute contents evenly

Let stand for 30 minutes for bread to soak up royale

Sprinkle remaining ½ cup of sugar over the top and bake @ 350 for 30-40 minutes

Check with a toothpick or butter knife – pull and let cool to room temp if done, if not give it another 5 and repeat as needed.

Once cool to room temp, portion, wrap, label and store until needed.

Hazelnut Crèma for Bread Pudding

Ingredients:

2 cups whole milk

2 cups heavy cream

1 tsp vanilla extract

12 egg yolks

¼ cup granulated sugar

¼ cup hazelnut liqueur (Frangelico)

Method:

In a large mixing bowl, cream the egg yolks and sugar together until they are pale in color

Heat the milk, cream and vanilla in a saucepan to 180 degrees

Stir in the hot milk, 2 oz at a time and stirring constantly, until it is fully incorporated.

Return to the heat, preferably in a double boiler and then cook, stirring, over a very low heat until the custard has thickened and reached a temperature of 185 degrees.

Cool over an ice bath before stirring in the liqueur, then strain and reserve in a labeled and dated squirt bottle until needed.

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