City Palate

The Harvest Issue - September October 2017

Panettone Bread and Butter Pudding
Nov/Dec 2008
Panettone is an Italian Christmas sweet bread with bits of citron and raisins in it.  You can find it after Christmas at Italian stores on sale. When it’s a little stale, panettone makes wonderful toast, or in this recipe, a variation on traditional bread pudding.

1 T. soft butter
10 thick slices panettone
3 eggs, beaten
1 c. whole milk
¼ c. whipping cream
2 T. brown sugar
Pinch of nutmeg

Preheat oven to 350°F. Generously butter a 6-cup oven-proof baking dish and layer the panettone in the dish. Beat the eggs together in a bowl; beat in the milk, cream and 1 tablespoon sugar. Pour over the panettone and set aside for 15 minutes to allow the bread to absorb the custard.

Sprinkle the top with the remaining sugar and place into a bain marie – a large roasting pan with boiling water poured halfway up the sides. Bake about 35 to 45 minutes until the custard has set and the top is golden. Serve with puréed raspberries for colour and whipped cream for additional holiday richness. Serves 6.

Desserts