Listen up, ladies and gentlemen, because we're talking melty, dark chocolate, buttery, rich panettone and just a kiss of sweet, aromatic bourbon, baked in a custard and served warm, drizzled with more chocolate. Do I have your attention? (Personally, I'm riveted!)
I have always been a bread pudding kind of girl. It's one of those desserts that I just can not pass up. Even when I really, really have no interest in something sweet at the end of a meal out, I'll order it, if it's being offered. 'Yes, I'm totally stuffed, but by all means, please bring a big bowl of bread soaked in an egg mixture and bathed in some sort of vanilla cream sauce - I'll find room.' (Everyone knows there's an extra pocket inside, specifically designed for dessert - biology 101, y'all.)
Of course there are good bread puddings and there are bad bread puddings. Too little custard and too much bread, results in a pudding that's dry and heavy. Using a bread that's too dense, results in a pudding that's stodgy and feels, well, a lot like a brick plummeting straight through dinner, to the bottom of your stomach.
But a good bread pudding...well, a good bread pudding is pretty much bliss. Day-old bread, that's airy and light, is transformed into comfort on a spoon - transporting you straight back to childhood. The flavor of toasty, nutty butter, caramelized sugar and vanilla-y custard soaks deeply into every crevice, and the light, eggy base puffs what once was bread, into pillows of moist, mouthwatering dessert. (Sometimes I think the line between Harlequin romance novels and food writing, is very fine, indeed.)
With the intent to make a blissfully good bread pudding, I picked up a dark chocolate chip panettone, the other day. (Trader Joes has one, and it's yummy!) In case you're not familiar, panettone is a sweet Italian bread, that is both eggy and buttery, and is traditionally made around Christmas. It is often studded with raisins or candied orange zest, but can sometimes be found laced with dark chocolate chips. Its airy texture makes it perfect for a lighter rendition of bread pudding, and when left to dry out for a day or two, it serves as the ideal sponge for a rich and decadent custard.
If you can't find a panettone with chocolate already in it, simply add about 1/2 a cup of dark chocolate chips to your soaking bread.
Cut your panettone into 1-inch cubes, add them to a large bowl and mix in 2 tbsp of sugar and the melted butter. Give it a good toss and then set it aside.
In a medium-sized bowl, combine the eggs and remaining cup of sugar, and whisk with an electric mixer until pale and fluffy - about 3 minutes.
Then add in the milk, cream, salt and vanilla. Mix that well. Finally, add the bourbon and mix until fully incorporated.
Pour the custard over the bread, mix it gently to combine everything, then cover the bowl with plastic wrap, and chill it in the refrigerator for as little as 2 hours or up to overnight.
Heat your oven to 325*F. Butter an 8-inch round, 2-inch high cake pan liberally, and pour the bread and custard mixture into it. Pat everything down gently, to make sure you have an even bread pudding, and bake it for about an hour to an hour and twenty minutes. You want the pudding to be slightly springy to the touch and golden brown, but you don't want to see any liquid remaining.
Let the pudding cool slightly in the pan, about 10 minutes and then flip it out. Drizzle it with melted dark chocolate and sprinkle it with powdered sugar. Be sure to serve it warm - and hey, if you wanted to throw some vanilla ice cream on top, I wouldn't call you crazy.
Yes, it's dessert, but it's full of eggs, milk and bread, so it's technically breakfast, too! Christmas morning, anyone? You know a day spent in pj's with your entire family and all the chaos...umm, I mean joy - all the joy that brings, could use a few tablespoons of bourbon at the start of it. (Perhaps followed by the middle and end of it, too!)