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Panettone Perdu

The world’s finest Pain Perdu begins not with bread, but with a legend...
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Prep Time 30 minutes
Cook Time 6 minutes
0 minutes
Total Time 36 minutes
Servings: 12
Course: Bread
Cuisine: French
Calories: 250

Ingredients
 

  • 1 each Panettone Milanese Recipe
  • Macerated raisins in dark rum Recipe
  • 1.2 qt/L Creme Anglaise Recipe
  • 20 g Clarified butter for 2 slices

Equipment

  • 1 Large skillet
  • 1 Baking tray
  • 1 Fish spatula
  • 1 Saucepan
  • 1 Whisk
  • 1 Digital thermometer
  • 1 Heatproof rubber spatula

Method
 

Creme Anglaise
  1. Flavor your crème anglaise with orange zest instead of vanilla.
Prepare the Panettone
  1. Quarter the panettone by cutting it in half vertically and then halving each half. Slice each quarter horizontally into 3 pieces for a total of 12 slices (remove the paper mold once sliced).
    Note: To achieve the crispiest toast, allow the brioche slices to stale, uncovered, for 12-24 hours beforehand. This drying process is preferred for optimal texture.
Pan-Searing (for 2 servings)
  1. Heat a skillet over medium heat. Add the butter. Sear the panettone slices for approximately 3 minutes per side,
  2. or until each side is beautifully golden brown and crisp.
Flambéing
  1. Raisins macerated in rum.
  2. Add about 2 tablespoons of dark rum, and a few plumped raisins taken from the macerated raisins into the hot pan. Ignite it to flambé. Turn off the heat; set it aside.
Plating
  1. Ladle approximately 90 grams of chilled orange crème anglaise onto the center of each plate.
    crème anglaise
  2. Top with the seared panettone along with the raisins. Enjoy!
Toasting Alternative
  1. Alternatively, the panettone slices can be toasted dry in the oven (without any fat). Arrange them on a baking sheet and toast in a preheated 480°F/250°C oven for approximately 3 to 4 minutes.
Plating
  1. Ladle approximately 90 grams of chilled orange crème anglaise onto a serving plate. In a small saucepan, carefully warm the rum. Ignite it to flambé. Once the flames subside, immediately pour the hot rum-raisin syrup over the panettone just before serving.