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April,
1999
Panettone Bread Pudding
Bread pudding is
only as good as the bread you use to make it -- firm textured
breads are best, especially those that are one or two days old. I
first had this delicious version made with panettone, a rich,
fruit-studded bread, at one of London's finest Italian
restaurants, and then tried making it myself. In keeping with the
Italian theme, I've added some grappa, an eau de vie. Serve with
chilled heavy cream, if you like.
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INGREDIENTS:
Serves 6-8 |
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1
lb/500 g panettone
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3-4
tablespoons butter |
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2
cups/500 ml/16 fl oz heavy cream |
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1/2
cup/125 ml/4 fl oz milk |
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1/3
cup/75 ml/2 1/2 fl oz grappa |
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4
eggs, lightly beaten |
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2
tablespoons sugar |
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pinch of salt |
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2-quart/2-liter/3 1/4-pint
soufflé dish
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1. Heat oven to 325°F/160°C/Gas3. Generously
butter the soufflé dish. Cut panettone in quarters lengthwise,
then cut each quarter across in 1-inch/2.5-cm fan-shaped slices.
Spread one side of each slice with butter. Line the bottom and
sides of the soufflé dish with the panettone. Arrange remaining
slices in layers in center of the dish.
2. In a medium bowl, whisk cream, milk,
grappa, eggs, sugar and salt until foamy. Pour mixture over
panettone. Press the slices down so they are submerged and let
stand 10 minutes so the bread soaks up liquid. Cover dish
loosely with foil and bake in heated oven for 30 minutes.
Uncover and continue baking until done, 30-40 minutes more.
Serve warm.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order your copy please call 1-800-788-6262.
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