Restaurant Recipes
Drago's Italian Bread Pudding
Ingredients
- 1 (1 pound) loaf Italian panettone bread
- 1 cup Nutella chocolate-hazelnut spread
- 2 cups whipping cream
- 1 cup milk
- 4 eggs
- 3 egg yolks
- 3/4 cup granulated sugar
- 4 teaspoons vanilla extract
Instructions
- Cut panettone into 16 (1/3 inch-thick) slices and toast lightly.
- Spread Nutella on toasted panettone. Arrange slices in slightly overlapping single layer in greased 13 x 9-inch ceramic baking dish.
- Bring whipping cream and milk to boil in saucepan.
- Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon.
- Remove milk mixture from heat and add to egg mixture. Mix well. Strain custard mixture and pour over bread slices in baking pan to cover.
- Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350 degrees F for 45 minutes.
- Remove from oven and let rest before serving.
Attribution
Chef Celestino Drago of Drago's restaurant in Santa Monica, California - Culinary SOS column of the Los Angeles Times, 1/9/97