Yield: 6 servings
|4 cups||Panettone, challah or egg|
|\N \N||Bread with crust -- cut|
|\N \N||Into 1\" chunks|
|1 cup||Heavy cream -- or milk|
|1 tablespoon||Vanilla extract|
|3 larges||Egg yolks|
Butter 6 to 8 ramekins and custard cups. Place the cups in a large roasting pan. In a small, heavy saucepan, combine the 1 cup sugar and water over medium heat and stir to dissolve the sugar completely.
Wipe down any crustals from the sides of the pan with a brush dipped in cold water. Bring the mixture to a boil. Cook, without stirring, until the sugar caramelizes to a medium amber color, 5 to 7 minutes; the timing can vary. Carefully pour about ¼" hot caramel into each cup; set aside to cool. In a large bowl, combine the bread cubes with 1 cup of the milk. Set aside, stirring occasionally, until needed. Meanwhile, in a heavy saucepan, scald the remaining 1¼ cups milk with the cream and vanilla. Strain this mixture over the soaked bread mixture and stir gently to combine. Ladle the pudding mixture into the cups, filling them nearly full. Place the roasting pan in the oven. Pour in enough ot tap water to reach halfway up the sides of the cups. Lay a sheet of buttered foil, buttered side down, directly over the puddings. Bake for 30 minutes. Very carefully rotate the roasting pan, back to front. Continue to bake until the custards are just set and a toothpick emerges clean, usually about 10 minutes longer. Do not overbake. Carefully remove the cups from the water bath to a wire rack to cool for about 15 minutes. Chill until cold, at least 2 hours. Gently run the tip of a knife around the edge of each pudding and invert each onto a serving plate, letting the caramel drip over the top and sides of the pudding.
Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (22:59) (159) Fido: Cooking