BLACK FOREST PANETTONE PUDDING
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground., In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.,
Nutrition Facts : Calories 420 calories, Fat 25g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 106mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
BLACK FOREST PUDDING
This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur
Provided by Sarah Cook
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
- Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
- Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
- Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
- Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
- To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.
Nutrition Facts : Calories 269 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
More about "black forest panettone pudding recipes"
BLACK FOREST PANETTONE PUDDING | READER'S DIGEST CANADA
From readersdigest.ca
Servings 10Estimated Reading Time 1 minCategory Desserts
BLACK FOREST PANETTONE PUDDING RECIPE -MY CHOCOLATE-CHERRY …
From pinterest.com
BLACK FOREST PUDDING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACK FOREST PANETTONE PUDDING | RECIPE | DESERT RECIPES, FOOD ...
From pinterest.com
BLACK FOREST PANETTONE PUDDING | RECIPE | DECADENT CHOCOLATE …
From pinterest.com
BLACK FOREST PANETTONE PUDDING | VAL | COPY ME THAT
From copymethat.com
BLACK FOREST PANETTONE PUDDING | SAM | COPY ME THAT
From copymethat.com
BLACK FOREST PANETTONE PUDDING | READER'S DIGEST CANADA
From stage.readersdigest.ca
BLACK FOREST PANETTONE PUDDING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BLACK FOREST PANETTONE PUDDING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BLACK FOREST PANETTONE PUDDING RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
BLACK FOREST PANETTONE PUDDING RECIPE: HOW TO MAKE IT - TASTE OF …
From archive.country-magazine.com
BLACK FOREST PANETTONE PUDDING RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BLACK FOREST PANETTONE PUDDING | RECIPE | BREAD PUDDING, PUDDING ...
From pinterest.co.uk
BLACK FOREST PANETTONE QUEEN OF PUDDINGS | DESSERTS, QUEEN OF …
From pinterest.ca
BLACK FOREST PANETTONE PUDDING | READER'S DIGEST CANADA
From preprod.readersdigest.ca
HESTON FROM WAITROSE BLACK FOREST PANETTONE
From waitrose.com
BLACK FOREST PANETTONE PUDDING RECIPE | TASTE OF HOME
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love