Stand Mixer (KitchenAid) - Versatile tool for mixing doughs with various attachments, crucial for kneading the panettone batter and ensuring a smooth consistency.
Silicone Baking Mat - Provides an even surface for preparing ingredients or baking puddings directly on parchment paper without sticking.
Digital Kitchen Scale - Precise weighing of ingredients is key in baking, especially when scaling recipes up or down and ensuring consistency.
Medium Mixing Bowl (Pyrex) - A spacious bowl for assembling the bread pudding mixture with ease, accommodating all necessary ingredients.
Pullman Loaf Pan - Ensures an even bake and shape that is ideal for panettone-style bread puddings, maintaining its structured look once cooled.
Electric Kitchen Torch - Used to caramelize sugar on top of the finished product, adding an appealing golden-brown finish and slight crunch.
Cooling Rack (KitchenAid) - After baking, using a rack allows air circulation around the bread pudding, helping it cool evenly and prevent sogginess from bottom surfaces.
Pie Server or Lifted Spoon Set - These tools are useful for cutting through the bread pudding once cooited without breaking its structure.
1/2 cup golden raisins
1/4 cup brandy, heated
1/2 stick unsalted butter, softened
1 pound panettone, sliced 1 inch thick
3/4 cup sugar
3 large eggs, lightly beaten
2 1/2 cups half-and-half
2 tablespoons pure vanilla extract
Accompaniment: lightly whipped heavy cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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