Panettone Bread Pudding

1. Cream the butter with the egg and egg yolks on medium high speed on a mixer with the paddle attachment for 6 minutes or until the mixture becomes light in color.

2. Combine the flours and mix half of the flour mixture with baking soda and cream of tartar. Add half the milk.

3. Add the remaining flour followed by the remaining milk and all of the sugar. Mix well until the dough becomes dry enough to handle. It will still be sticky.

4. Mix in the candied fruit (cranberries, apricots, cherries) strained and dried slightly.

5. Bake in an 20 cm round pan that has been sprayed with parchment on top and sprayed again, at 190°C (375°F) for 40 minutes or until a skewer comes out clean. Turn over onto a wire rack out of the oven. 

1. Whisk together the sugar, eggs, heavy cream and whole milk obtaining a smooth mixture.

2. Cut the Panettone into large cubes. Pour the mixture on top and gently toss to evenly coat the bread. Let it soak for 90 minutes or until the bread has been fully soaked through.

3. Gently mix in the dried fruit and Ivory white chocolate into the mixture. Transfer mix to a pan with pan spray and parchment on top. Spray the parchment as well. The pan can be either a round or square pan that fits the mixture so that it is 3.8 cm tall.

4. Bake at 157°C (315°F) for 35 minutes or until the pudding springs back to the touch. 

1. Bring the heavy cream and corn syrup to a boil.

2. Pour over Van Leer Ivory 29% white chocolate  and let stand for 1 minute. Stir to emulsify. Pipe as desired.

3. Finish plate with caramel sauce, if desired.