Cranberry Apple Panettone Bread Pudding



Yesterday was the 8th Annual "Day in the Country", located at Serenbe, one of the nation's largest green communities located just outside of the city of Atlanta.. The day was gorgeous and the sprawling fields were filled with people enjoying food from the city's best chefs, farmers and artisan producers.

It is an annual event hosted by the Atlanta chapter of Les Dames d' Escoffier to support Georgia Organics and raise money to provide scholarships for food professionals.

But above all, it is a festive event of lively music, mingling of friends and family, and tasting the city's best food.
It's also a great opportunity to share with others seasonal recipe favorites. This recipe for Cranberry Apple Panettone Bread Pudding is easy to make and serve {believe me, we dished up over 500 servings and it was easy as could be!}


CRANBERRY APPLE PANETTONE BREAD PUDDING with PRESERVED LEMON WHIPPED CREAM

1/2 pound panettone
1/2 cup Cranberry Conserve
2 whole eggs
1/4 cup sugar
1 cup Preserved Lemon Cream
2 cups heavy whipping cream

Preheat oven to 375 degrees.



Remove the paper casing from the panettone and cut into 1/2 inch cubes. Place the bread cubes into a nine inch buttered oven-proof baking dish. {I love to bake it in a ceramic tagine cooker so I can serve it beautifully from oven to table and keep it covered and warm until ready to eat}. Spoon the cranberry over the bread.

In a medium mixing bowl, whisk the eggs, all of the sugar except 1 Tablespoon, and lemon cream until blended well. Add the cream and whisk a few more times, just until incorporated and smooth. Pour the cream mixture over the bread evenly, until the bread is coated. You may need to push down a few floating pieces of bread into the cream mixture to make sure they are coated. Top with the reserved sugar. Bake for 40-45 minutes, just until golden brown. The sides will be puffy and the center should be loose, but not runny.



To make the topping, whip the remaining one cup of cream just until it forms light, soft peaks. Fold in the lemon cream just until blended. Chill until ready to serve. Dollop the cream on the warm bread pudding. For extra flavor and color, you can spoon a bit of the remaining cranberry apple sauce on top.

Serves 4-6.

Buon appetito!
copyright 2008 Alisa Barry

1 comment:

Eric Witz said...

Sounds amazing. Just one question: Where's the apple?