Panettone Pudding ("Budino di Panettone")
The holidays just wouldn't be the same without Italian panettone to enjoy. And luckily, if you don't get through a whole one there are some great things to do with the leftovers. A simple way to enjoy it is sliced and toasted and then spread generously with butter or mascarpone, or you could, as we did, try this excellent recipe for "panettone pudding".
From "The Concise Gastronomy of Italy" by Anna Del Conte
Serves 4-6
About 7 slices panettone
2 tbsp rum
1 tbsp Marsala
1 1/4 cups light cream
1 1/4 cups whole milk
1/4 tsp ground cinnamon
Grated rind of 1 small lemon
1/2 cup sugar
3 extra large eggs
Butter
Heat the oven to 325 degrees F
Cut the panettone into thin slices. Sprinkle with the rum and marsala
Bring the cream and milk slowly to the boil with the cinnamon, lemon rind and sugar. Turn off the heat and set aside to cool.
Beat the eggs very lightly together and then pour in the milk mixture, beating constantly.
Butter a heatproof bowl. Put the panettone in it and pour over the custard mixture. Put the bowl in a roasting pan and pour in enough boiling water to come about two-thirds of the way up the sides of the bowl. Place in the preheated oven and bake for one to one and a quarter hours until set.
Remove the bowl from the roasting pan, allow the pudding to cool and chill until ready to serve.
