Pannettone Bread Pudding

Name: Pannettone Bread Pudding
Yield: 32
Ingredients: For the sauce:; 2 egg yolks; 1/2 cup all-purpose flour (90 g); 2 tablespoons cornstarch; 3 cups milk (720 ml); 2 teaspoons vanilla extract; 500g pannettone, cubed; 4 eggs; 1 cup whole milk (240 ml); 1/4 cup all-purpose flour (30 g); 1 tablespoon butter (for greasing)

1
For the sauce:
2
2 egg yolks
3
1/2 cup all-purpose flour (90 g)
4
2 tablespoons cornstarch
5
3 cups milk (720 ml)
6
2 teaspoons vanilla extract
7
500g pannettone, cubed
8
4 eggs
9
1 cup whole milk (240 ml)
10
1/4 cup all-purpose flour (30 g)
11
1 tablespoon butter (for greasing)

Ingredients

1
For the sauce:
2
2 egg yolks
3
1/2 cup all-purpose flour (90 g)
4
2 tablespoons cornstarch
5
3 cups milk (720 ml)
6
2 teaspoons vanilla extract
7
500g pannettone, cubed
8
4 eggs
9
1 cup whole milk (240 ml)
10
1/4 cup all-purpose flour (30 g)
11
1 tablespoon butter (for greasing)

Directions

1
Prepare the sauce: In a medium saucepan, combine the egg yolks, flour, and cornstarch
2
Add the milk and whisk well
3
Heat over low heat, whisking constantly, until thickened (about 10 minutes)
4
Add the vanilla extract and whisk
5
Remove from heat and let cool
6
Cover with plastic wrap in direct contact with the cream to prevent a skin from forming
7
Let cool completely
8
Cube the pannettone into 8 slices, 2 cm thick
9
Cube each slice into 4 quarters and set aside
10
In a medium bowl, whisk together the eggs, milk, and flour
11
Set aside
12
Heat a large non-stick skillet with a little butter over medium heat
13
Dip the pannettone cubes in the egg mixture and fry in the butter until golden brown on both sides (about 1 minute and 30 seconds per side)
14
Reserve on a plate
15
Wipe the skillet clean with a little more butter as you cook the remaining pieces or when the bread pudding starts to stick to the bottom
16
Serve the bread pudding warm with the cooled sauce on the side
17
196 calories per serving