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.
