your Leftover panettone or pandoro can easily be used in an upgraded bread pudding. Although you can choose from a whole range of recipes for leftovers of Christmas, this budino is one of the best. A recipe from Anna del Conte. This delicious dessert is perfect after two or three days of intensive gourmet eating.
Panettone pudding
Duration:
120
mins
Nutrition value: 280 kcal
Portions: 12
Level of difficulty: Easy
Nutrition value: 280 kcal
Portions: 12
Level of difficulty: Easy
- 200 grams or 7 slices panettone
- 2 tablespoons dark rum
- 1 tablespoon Marsala wine
- 1 cup light cream
- 1 cup whole milk
- lemon rind of a small lemon
- ¼ teaspoon cinnamon
- 1/2 cup of raisins
- 1/2 cup of sugar
- 3 eggs 'extra large'
- Butter for greasing the cake form
- Preheat the oven to 170º C (380º F).
- Cut the panettone into thin slices, it does not matter if it falls apart a little.
- Pour the rum and Marsala over the panettone, add the raisins or dired berries and let it soak.
- Warm the milk and cream together with the lemon rind. Add the cinnamon and sugar.
- Beat the eggs, and keep beating well while adding the cooled milk and cream.
- Butter the pudding form. You can also use an ordinary bowl as long as it has a round bottom. Use a bowl with a maximum capacity of 1 liter/quart.
- Place the pudding in the refrigerator or another cool place until it is ready to be served.
- To remove the pudding from the mould, carefully loosen the edges, using a spatula or thin pan scraper. Place a flat plate on top of the pudding form and turn it over in one turn. Gently tap the bottom and sides of the bowl until the pudding is loose from the sides and falls onto the plate.
- Decorate the pudding with some grated chocolate or sliced almonds.
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