American Pie Council

2013 Professional Recipe

Panettone Bread Pudding pie

Crust:
Panettone Bread Pudding Pie
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention California Raisin
Michael Anthony Chiarenza, Longwood, FL

crust:
biscotti cookies
white chocolate grated
orange zest
butter

pulse the cookies until coarse chopped, add the rest of ingredients and blend well. press into the bottom and sides of deep fluted pie dish with removable bottom.

refrigerate until hot mixture is ready and bake for 30 minutes @ 375 *

Filling
◾6 oz. panettone, thinly sliced (about 8 slices)
◾2 cups whole milk
◾¾ cup sugar
◾1 cup heavy cream
◾¼ cup candied fruit
◾1 cup of california raisins
◾3 eggs
◾2 tsp. grated orange zest
◾½ tsp. cinnamon
◾Confectioners’ sugar


In a medium saucepan over medium-low heat, combine the milk and sugar. Bring the mixture to a simmer, stirring to dissolve sugar. Remove from heat and add the heavy cream

In a bowl, beat together the eggs, orange zest and cinnamon. Fold in California raisins and candied fruit

Slowly stir in the milk mixture. Pour the mixture over the panettone slices, pressing the panettone down to keep it submerged. Let stand 10 minutes.

Place the baking dish in a larger roasting pan. Pour hot water around the baking dish to a depth of 1 inch. Bake for 30 minutes, or until a toothpick inserted midway into the pudding comes out clean and the top is golden. Cut into squares. Serve warm or chilled, sprinkled with confectioners’ sugar.



Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: