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PANETTONE PUDDING
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Butter an ovenproof dish. Spread the panettone slices with the apricot jam and cut them into triangles or rectangles.
- Place in the buttered dish; try and arrange them in overlapping layers.
- Put the milk and cream into a saucepan and bring gently to a boil.
- Whisk together the eggs, egg yolk, and sugar in a bowl until creamy and fluffy.
- Continue whisking and slowly add the hot milk and cream.
- When it is all combined, carefully pour it over the panettone; make sure that it is all covered by the custard mixture.
- Sprinkle with a little extra sugar to make a nice crunchy crust.
- Fill a roasting pan with boiling water, place the panettone pudding in the bain marie and bake in a preheated oven, 350°F, for 25 minutes or until the custard is set.
INGREDIENTS
- 200 grams butter
- 10 slices of panettone
- A little apricot jam, for spreading
- 300 ml milk
- 300 grams heavy cream
- 4 eggs
- 2 egg yolk
- 200 grams brown sugar, plus extra for the crust
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