Milk Chocolate panetonne raspberry bread pudding

VeraBlue

Head Mistress
Gold Site Supporter
My neighbour, Guiseppe, who's more italian than I am gave Lou and I a milk chocolate panetonne for christmas. We ate half of it, but froze the other half. It's magnificent with big milk chocolate chunks in a butter brioche.

For the bread pudding:
4 cups milk chocolate panetonne, cubed to one inch
1 cup fresh raspberries
5 eggs
3/4C brown sugar
1T vanilla
4 cups heavy cream.

Preheat oven to 300

Gently blend bread and raspberries in a greased, oven proof baking pan.

Whisk eggs, sugar, vanilla and cream. Pour over bread, blending thoroughly.

Bake 75 minutes.

You can make a hard sauce, or simply serve with whipped cream.
weekenddinner042.jpg

weekenddinner043.jpg

weekenddinner043.jpg
 

VeraBlue

Head Mistress
Gold Site Supporter
hahaha...no, not yet. Lou is still ah....working in the kitchen:whistling:..When we finally sit back down on the sofa we'll have some. It is still warm, though..
 
Top