Mexican Christmas Bread Pudding Recipe
Summary
Preparation Time40 MinCooking Time1 Hr 10 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings12
Ingredients
| Bread slice | 1 | |
| Half-and-half - 4 cups | ||
| Candied orange peel - 2 oz, cut into 1/4-inch dice | ||
| Cherries | 2 Ounce, dried | |
| Golden Raisins | 2 Ounce | |
| Apricots - 2 oz dried, cut into 1/4-inch pieces | ||
| Grand marnier | 3 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| Eggs | 3 Large | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Pure vanilla extract | 1 Tablespoon | |
| Unsalted butter | 8 Tablespoon (GRAND MARNIER SAUCE:) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (GRAND MARNIER SAUCE:) | |
| Grand marnier | 3 Tablespoon (GRAND MARNIER SAUCE:) | |
| Egg yolks | 2 Large (GRAND MARNIER SAUCE:) | |
| Semi-sweet chocolate | 2 Ounce, garnish (GRAND MARNIER SAUCE:) | |
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) In a 13 x 9 x 2-inch baking dish, apply 1 tablespoon butter to the bottom and sides.
3) Preheat the broiler.
MAKING
4) On 2 baking sheets, arrange the bread slices, place 2 inches from the heat and toast for about 1 minute per side, until lightly browned.
5) In a large bowl, tear the toasted panettone into 1 1/2-inch pieces. Pour half-and-half over the bread and toss gently to moisten. Keep aside for 1 hour, tossing occasionally.
6) In a bowl, place the candied peel and dried fruits and toss with 2 tablespoons of Grand Marnier.
7) In a medium bowl, whisk the eggs, sugar, vanilla and 1 tablespoon Grand Marnier together. Combine with the soaked bread, then fold in the dried fruits.
8) Spoon the mixture to the baking dish and bake in the middle of the oven for about 1 hour, until the pudding is set and the top is golden brown. Allow to cool to room temperature.
FINALIZING
9) In a medium-size bowl set over a saucepan of simmering water or in the top of a double boiler, melt the butter. Gradually whisk in the sugar for about 30 seconds, until the mixture is creamy.
10) Whisk in the Grand Marnier and egg yolks one at a time, whisking constantly and cook for about 4 minutes, until the sauce resembles honey. Allow to cool to room temperature.
11) Spoon the Grand Marnier sauce over the pudding and place 3 to 4 inches from the heat and broil for about 2 minutes until bubbly and lightly browned.
SERVING
12) Sprinkle over the grated chocolate, slice the pudding into 12 rectangular pieces and serve immediately.
1) Preheat the oven to 325°F.
2) In a 13 x 9 x 2-inch baking dish, apply 1 tablespoon butter to the bottom and sides.
3) Preheat the broiler.
MAKING
4) On 2 baking sheets, arrange the bread slices, place 2 inches from the heat and toast for about 1 minute per side, until lightly browned.
5) In a large bowl, tear the toasted panettone into 1 1/2-inch pieces. Pour half-and-half over the bread and toss gently to moisten. Keep aside for 1 hour, tossing occasionally.
6) In a bowl, place the candied peel and dried fruits and toss with 2 tablespoons of Grand Marnier.
7) In a medium bowl, whisk the eggs, sugar, vanilla and 1 tablespoon Grand Marnier together. Combine with the soaked bread, then fold in the dried fruits.
8) Spoon the mixture to the baking dish and bake in the middle of the oven for about 1 hour, until the pudding is set and the top is golden brown. Allow to cool to room temperature.
FINALIZING
9) In a medium-size bowl set over a saucepan of simmering water or in the top of a double boiler, melt the butter. Gradually whisk in the sugar for about 30 seconds, until the mixture is creamy.
10) Whisk in the Grand Marnier and egg yolks one at a time, whisking constantly and cook for about 4 minutes, until the sauce resembles honey. Allow to cool to room temperature.
11) Spoon the Grand Marnier sauce over the pudding and place 3 to 4 inches from the heat and broil for about 2 minutes until bubbly and lightly browned.
SERVING
12) Sprinkle over the grated chocolate, slice the pudding into 12 rectangular pieces and serve immediately.
Chef
