The World’s Finest Pain Perdu #shorts #youtubeshorts #holiday #italy #

By Bruno Albouze · 30 min

Ingredients

Instructions

1. Flavor the crème anglaise with orange zest instead of vanilla.
2. Cut the panettone into 12 slices: halve it vertically, halve each half, then slice each quarter horizontally into 3 pieces. Remove the paper mould.
3. For the crispiest toast, leave the slices uncovered to dry for 12 to 24 hours beforehand.
4. Heat a skillet over medium heat and add the clarified butter.
5. Sear the slices for about 3 minutes per side, until deep golden and crisp.
6. Add about 2 tablespoons of dark rum and a few plumped raisins from the macerated raisins to the hot pan. Ignite to flambé, then turn off the heat and set aside.
7. Ladle about 90 grams of chilled orange crème anglaise onto the centre of each plate.
8. Top with the seared panettone and the raisins.

Summarized from Bruno Albouze's video. Watch it for the details.

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