Pane Cotte Recipe
Make Pane Cotte Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread and soaking base
Flavoring and finishing
Method
Bread and soaking base
- 1
Prepare bread
Tear or cut the day-old country-style bread into roughly 1-inch pieces. Place the bread pieces in a large mixing bowl or shallow baking dish so they can evenly absorb the custard.
- 2
Make custard mixture
In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, and fine sea salt until fully combined and slightly frothy. Whisk in the vanilla extract and lemon zest.
- 3
Soak bread
Pour the custard mixture evenly over the torn bread, pressing gently on the bread with a spatula so all pieces are moistened. Let the mixture sit for 20 to 30 minutes at room temperature so the bread absorbs the liquid; if using very fresh bread, let it sit a bit longer (up to 45 minutes). Stir gently once halfway through to ensure even soaking.
Baking and finishing
- 4
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Generously butter a 9-inch (or similar size) baking dish or individual ramekins with the unsalted butter.
- 5
Transfer and level
Spoon the soaked bread-and-custard mixture into the prepared baking dish, spreading it evenly and pressing down lightly so the top is level and there are no large air pockets.
- 6
Bake
Place the dish on the middle rack and bake for 35 to 45 minutes, or until the top is golden brown and the center is set but still slightly wobbly (an instant-read thermometer inserted into the center should read about 170°F/77°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 7
Rest
Remove from the oven and allow the pane cotte to rest for 10 to 15 minutes; it will finish setting as it cools.
- 8
Serve
Dust the top with powdered sugar if desired and serve warm or at room temperature with fresh berries or a spoonful of jam. Slice into portions and enjoy.