Biscottate Bread Pudding
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.
Serves 3-4 (recipe can easily be doubled and baked in a larger dish)
- 1-2 teaspoons butter, softened
- 4 pieces Ancient Roman Style Biscottate
- 4 teaspoons Organic 65% Tonda Gentile Hazelnut Spread with Raw Cacao
- 2 tablespoons I Peccati Di Ciacco "Spiritosi" Amarena Cherries in Barolo Chinato
- 2 tablespoons juice from I Peccati Di Ciacco "Spiritosi" Amarena Cherries in Barolo Chinato
- 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
- Grease a 4-cup baking dish or loaf pan with butter, set aside.
- Spread one teaspoon of Organic Hazelnut Spread on each of the Biscottate, break apart and arrange 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 8 hours or overnight.
- Preheat the oven to 350°F.
- Remove the bread pudding from the refrigerator and place on a metal baking tray. Bake uncovered for 45-50 minutes, until the custard in the middle is set and the biscottate are crispy and brown on the edges.
- Serve with Chocolate Cherry Zabaione Sauce and Prosecco with “Spiritosi” Cherries.