Easy Dessert Recipe – 10 Minute Quick Italian Dessert Ideas – Apple Pandoro Bread Pudding Recipe
Sometimes it’s a race getting dessert on the table. Chef Luca Manfe shares his quick and easy recipes that will beat the clock and allow you to make a homemade dessert in 10 minutes, or less.
For more about Bauli Pandoro di Verona, click here: http://bit.ly/PANDORO_BAULI
It’s time to make dessert the Italian way with Bauli.
Pandoro Bread Pudding-
2 cups (500g) Pandoro – diced in ½ in cubes
4 cups (950g) gala or pink lady apples – peeled and diced in ½ cubes
4 tbsp butter
1 vanilla bean, scraped
½ cup (?) + 2 tbsp sugar
1 tbsp cinnamon powder
1 cup cream
1 cup whole milk
1 tbsp dark rum
Mulled wine sauce-
2 ½ cups red wine
1 cinnamon stick
½ vanilla bean, scraped but save the pod
¼ cup sugar
1 bay leaf
½ apple, with no core
1 apple, thinly sliced
1 tbsp cinnamon
1 tbsp sugar
Place the diced Pandoro in a baking tray and bake for 10 minutes at 350 F, until nice and crispy.
Peel and dice the apples. Add the apples to a pan with butter, 1 scraped vanilla bean, 2 tbsp of sugar, and 1 tbsp cinnamon powder. Cook for 5 minutes on high heat, until butter and sugar melts.
Pre-heat the oven to 350 F.
Put the diced Pandoro into a baking dish (9×9”) together with the apple mixture.
In a saucepan bring 1 cup of milk and 1 cup of cream to simmer.
In a bowl whisk the 2 eggs with ¼ cup of sugar and 1 tbsp of dark rum.
Whisk the hot milk-cream-mixture into the eggs, until the bowl gets warm (make sure to be constantly whisking).
Pour the prepared mixture on top of the apples and the Pandoro cubes. Let the liquid soak for at least 30 minutes, stirring a couple of times.
Now bake for 40 minutes until custard is set.
Mulled wine sauce:
Pour all ingredients above into a sauce pan. Bring everything to boil and reduce mixture in half.
For a large serving, simply add some water and cornstarch – otherwise you would need too much wine and time to reach the right consistency.
Slice apples with a mandolin and lay them on a baking tray lined with parchment paper.
Sprinkle with cinnamon and sugar and bake at 275 F for 60 minutes or until crispy.
Serve in a 2.5” ring mold, garnish with a scoop of gelato, apple chip and finish with the sauce.