Warm Mascarpone Bread Pudding "sformatini Tiepidi Al Mascar

Recipe by Koechin Chef
READY IN: 35mins
YIELD: 6 Puddings




  • Preheat oven to 400°F.
  • Cream half the mascarpone with the egg yolks, 1 Tbs. Maraschino juice and lemon zest.
  • Generously butter six 3-inch Ramekins and sprinkle with sugar. Tap out the excess.
  • Place a round of buttered parchment in the bottom of each.
  • Cut 12 rounds of Broche bread, the same size as the ramekins. And moisten with the cream.
  • Place 1 round in the bottom of each and spread with the mascarpone egg mixture.
  • Top each with another Bread circle and bake for 15 minutes.
  • Meanwhile put the remaining cheese milk and remaining maraschino juice into a bowl .stirring well into a sauce consistency. Stir in the jam. Spoon this sauce onto six plates. Unmold the warm puddings onto the plates. dust with powdered sugar and sprinkle with the apricots.