Vernazza Updates:

Vernazza is well on its way to normalcy and while I no longer write updates on their status, you can learn about the devastating floods of 2011 by clicking the label "Vernazza Updates". For the latest information from the organizations in Vernazza and Monterosso, visit SaveVernazza and Rebuild Monterosso.

27 February 2011

Leftover Panettone – Part 2


For the second installment, I made another dish I LOVE, Bread Pudding (made with panettone). This is very simple to make and with a sauce that I invented on a whim, it's even more amazing.  Panettone is very soft, buttery and fragrant and makes a wonderful bread pudding. I'm just sorry that I'm posting this in February when stores no longer sell panettone, but you can still get it on Amazon. But if you happen to have one left-over from the holidays, then you are in luck! Otherwise, bookmark this and return to it in December.


Panettone Pudding
1 large panettone
5 eggs
¾ c. whole milk
¾ c. cream
1 tsp. vanilla extract
1 Tbsp. Grand Marnier
½ c. sugar
butter for dish
Powdered sugar for dusting


Cut the panettone into large cubes and place into a buttered baking dish.
Mix the remaining ingredients in a large bowl.


Pour the mixture over the cubes of panettone until they are almost covered, leaving the tops exposed. Place the baking dish in a larger pan and fill it half-way up with boiling water.
  

Bake for 40-50 minutes, or until the eggs are completely cooked and the panettone pieces are lightly browned. Serve warm, drizzled with cranberry-orange sauce.


Cranberry-Orange Sauce

1 c. Cranberry (or orange) jelly
1 tsp. orange zest
1 Tbsp. butter
2 Tbsp. powdered sugar
2 Tbsp. Grand Marnier

Simmer all ingredients, stirring constantly after it reaches a boil. When the sauce reduces to a syrup, remove from heat and pour into a ceramic dish to cool. Drizzle over each piece of pudding.

To make it even more authentic, serve with a cup of espresso.

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