You’re probably familiar with the dessert ‘bread & butter pudding’. An English dessert—but also good for breakfast, you know!—made with stale or leftover bread. It is rich but once you taste it you’ll find it difficult to stop. In our restaurant we make a variation on this old recipe by using Italian panettone instead of regular bread, making it slightly lighter.
A dessert for 4–6 people.
Heat the oven to 180°C (350°F/Gas 4).
In an oven dish, cover the prunes with the Amaretto. Slice the panettone. Butter the slices and grill them under a hot grill until golden brown. Overlap the bread slices on top of the prunes in the dish.
Heat the milk with the vanilla and sugar in a saucepan until very hot (do not boil). Beat the eggs with the yolks and pour the hot milk into the eggs, while stirring. Pour the egg mixture onto the panettone in the oven dish. Place the dish in a larger dish or roasting tin in the oven and fill the larger dish with hot water until it reaches the rim of the smaller one.
Bake the panettone-custard pudding in an oven for 25 minutes until golden brown and before serving, sprinkle with icing sugar. Serve hot!
© 2011 All rights reserved. Published by Murdoch Books.