I consider myself a bread pudding connoisseur. It happens to be my favorite dessert and I try to enjoy as many varieties as I can get my lips around. One particular afternoon I was perusing the shelves of Ross and came across and Chocolate Chip Panettone. I immediately threw it in the shopping basket. I knew exactly what to do with this no longer wanted “holiday” treat. It was about to go down in the Carter Kitchen. BREAD PUDDING!!! This is the recipe I came up with, I hope to enjoy:
One Panettone cake with chocolate chips
7 large eggs, room temp.
18 oz of evaporated milk
1 cup of water
1 1/2 cups of granulated sugar
3 tbsp of cocoa power
1 tsp of cinnamon
1 1/2 cups of semi sweet chocolate chips
1 tbsp of Grand Marnier (orange flavored liqueur)
1 cup of heavy cream, very cold
1 tbsp of fresh orange zest
2 tbsp of confections sugar
1 tbsp of Grand Marnier
Take Panettone and cut into 1.5 inch cubes. Place cubes into large bowl and allow them to sit overnight uncovered to dry out. Place cubes into a greased 9 x 13 x 2 pan. In another large bowl, whisk together eggs, milk, water, sugar, cocoa powder, cinnamon and liqueur. Pour mixture over bread cubes and let sit for 15-20 minutes. (Press cubes down to allow them to soak up custard half way). Sprinkle chocolate chips onto bread pudding. Preheat oven to 350 degrees. Set 9 x 13 x 2 pan into larger roasting pan. Pour hot water into roasting pan, about half way up bread pudding pan. Place bread pudding into oven for 45-50 minutes. Allow pudding to cool for approx 10-15 minutes.
In a medium sized cold bowl, whip together heavy cream, orange zest, sugar and liqueur until soft peaks have formed.
Cut out bread pudding and place heavy cream on top. Sprinkle with more confections sugar, if desired.
Devour and Enjoy!!