Sweet and moist in the center, with a crust of lightly fried candied almonds, this big bread pudding from Ina Garten prepared from Italian bread panettone (this is sweet bread with dried fruits), and therefore it always turns out very tender. с друзьями: 
Time: 2 час. 25 minutes Difficulty: medium Servings: 6 – 8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 Italian panettone (about 550 gr.), Festive recipe Easter cake
- 5 tbsp. low-fat cream (10-12%)
- 2 tsp natural vanilla extract
- 1/2 tsp natural almond extract
- 1/3 Art. almonds in petals
- Unsalted butter for mold lubrication
- 3 eggs category CB
- 8 egg yolks from CB category eggs
- 1/2 tbsp. Sahara
Recipes with similar ingredients: panettone, vanilla extract, almond extract, eggs, cream, almonds, nuts
Recipe preparation:
- Preheat the oven to 180 ° C. Cut the dark brown crust with panettone (optional). Slice the bread into 2.5 cm cubes and put on a baking sheet in one layer. Sauté panettone for 10 min to golden brown.
- Grease a 23x30x5 cm baking dish with butter. Put the cubes in the pan. In a large bowl, beat the eggs, egg yolks, cream, vanilla and almond extract and sugar. Pour over this panettone sauce. Let stand for 10 minutes to make bread soaked in sauce. Sprinkle almond pudding on the surface petals.
- Place the baking dish in a larger dish and pour in it (large form) very hot tap water, so that the water level reaches half the side of the baking dish. Cover the large mold with aluminum foil so that it does not concerned the pudding. Cut a few holes in the foil to exit couple. Bake the pudding for 45 minutes. Remove foil and bake another 40-45 min. until the sauce hardens and the pudding surface will turn golden brown. Allow to cool for 15 minutes. Serve the pudding warm or at room temperature.
