There’s no way to miss dessert, but what to do? You already have panettone… make another one? You just have to be quick! This has a name: panettone and caramel pudding.
To give life to that panettone already half forgotten in the fridge, the nieces, if they got, bought or made too much. Give the blessed thing a new face.
Think of it like this: it’s like French toast, only baked. And instead of bland dry bread, it’s tasty panettone! All this combined with caramel. There’s no error.
You can make it in a bowl or in individual portions. Hot or cold… imagine fresh from the oven and placing a scoop of ice cream on top? He thought? You are welcome.
That one thumbs up friend The video helps, huh? And be sure to check out the other Christmas Special videos too!
Panettone and Caramel Pudding
Makes: 2 people
- 200 g panettone (chopped)
- 2 eggs (shakes)
- 125 g crystal Sugar
- 20 mL water
- 125 g fresh/pasteurized cream (40% fat)
- 125 mL leite integral (skimmed or whole)
- 20 mL whisky
- 5 mL vanilla extract
- powdered sugar (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC.
- In a pan, mix crystal sugar and water, stirring just to distribute the water.
- Cook over medium/low heat until it turns into caramel, stir by shaking the pan when it starts to change color. It takes about 7 minutes. It should have an amber color and caramel aroma. A tall pan is recommended.
- Add the cream and quickly mix carefully. The caramel will be super hot and will bubble a lot.
- Add the milk, whiskey, vanilla and mix well. Turn off the fire.
- Transfer to a bowl to cool for 5-7 minutes before adding the eggs. If it’s hot, it will cook them.
- Spread over the chopped panettone.
- Bake in the oven for around 25-30 minutes. Remove from the oven, sprinkle with icing sugar if desired.
- Serve hot, warm or cold.
