Biscottate Bread Pudding
Product Description
Serves 3-4 (recipe can easily be doubled and baked in a larger dish)
Nine-grain Roman biscuits laced with dark chocolate and Amarena cherries smothered in egg custard, this bread pudding is great for a celebration brunch or served with Chocolate Cherry Zabaione Sauce for an elegant dessert.
INGREDIENTS
- 1-2 teaspoons Butter, softened
- 4 pieces Ancient Roman Style Biscottate
- 4 teaspoons Hazelnut Spread with Raw Cacao
- 2 tablespoons Ciacco "Spiritosi" Amarena Cherries in Barolo
- 2 tablespoons juice from Ciacco "Spiritosi" Amarena Cherries in Barolo
- 1 large Egg
- 1/2 cup Heavy Cream
- 1/2 cup Milk
- 1 teaspoon Rum Extract
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Michele Ferrante Culinary Orange Peel Powder
DIRECTIONS
- Grease a 4-cup baking dish or loaf pan with butter, and set aside.
- Spread one teaspoon of Organic Hazelnut Spread on each of the Biscottate, break them apart, and arrange them in the baking dish.
- Arrange with “Spiritosi” Amarena Cherries on the Biscottate and sprinkle with the juice from the “Spiritosi” Amarena Cherries.
- In a small bowl, whisk the egg together with the cream and milk, add the sugar, rum extract, and Culinary Orange Peel Powder, and stir until mixed.
- Pour the mixture over the Biscottate and cherries, cover, and refrigerate for 8 hours or overnight.
- Preheat the oven to 350°F.
- Remove the bread pudding from the refrigerator and place it on a metal baking tray.
- Bake uncovered for 45-50 minutes until the custard in the middle is set and the biscottate is crispy and brown on the edges.
- Serve with Chocolate Cherry Zabaione Sauce and Prosecco with “Spiritosi” Cherries.
Buon Appetito!
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