White Chocolate Couverture Bread Pudding Recipe

Ingredients

Panettone

Panettone Bread Pudding

White Chocolate Couverture Ganache for Garnish

Directions

Panettone Directions

1. Cream the butter with both egg and egg yolks on a medium-high speed mixer settings using the paddle attachment. Mix for 6 minutes or until the mixture becomes light in color.
2. Combine the flours, and then mix half of the flour mixture with baking soda and cream of tartar. Then add half of the milk.
3. Add remaining flour and remaining milk followed by all of the sugar. Mix until the dough becomes dry enough to handle; it will be sticky.
4. Mix in the slightly dried, soaked dried fruit (cranberries, apricots, cherries).
5. Bake in a 20cm round pan that has been sprayed with parchment on top and sprayed again, at 375F for 40 minutes, or until a skewer comes out clean. Turn over onto wire rack once out of the oven.

Panettone Bread Pudding Directions

1. Whisk together sugar, eggs, heavy cream and whole milk until mixture is smooth.
2. Cut Pantonne into large cubes and then pour the mixture on top.Gently toss to evenly coat the bread. Let soak for 90 minutes or until soaked completely through.
3. Gently mix in the dried fruit and white chocolate couverture. Transfer to a pan that is sprayed and parchment on top (spray the parchment as well). The pan can be round or square but recommended it is 3.8cm tall.
4. Bake at 315F for 35 minutes or until the pudding springs back to the touch.

White Chocolate Couverture Ganache for Garnish Directions

1. Bring heavy cream and corn syrup to a boil.
2. Pour mixture over white chocolate couverture and let sit for 1 minute. Stir to emulsify and pipe as desired.
3. Finish plate with caramel sauce if desired.