CHIAVARI, Italy – December 26,
the day after Christmas, is an important national holiday in Italy. It’s the
day of Santo Stefano. Santo Stefano, (Saint Stephen) was one of the Seven
Apostles, and chosen by Saint Peter to collect donations to help the poor.
He was also one of the first martyrs for Christ. In Italy il giorno di Santo
Stefano is celebrated by feasting on the leftovers, if there are any, of
yesterday’s Christmas dinner.
Panettone and More |
In the spirit of Santo
Stefano today’s recipe for bread pudding is a great way to use up any left-over
panettone. I never have left-over panettone, so I also buy extra just to make
this recipe. Panettone are so rich and
eggy that the pudding bakes into an extra-silky custard that contrasts
beautifully with the buttery golden top.
If you want to give your
pudding a little extra zing, you can add a little scotch or marsala to your
beaten eggs before you pour them over the panettone – no more than a teaspoon and
a half of booze though for you only want a hint of flavor. This recipe comes
out best if you use a shallow baking pan.
A Whole Lot of Yum |
PANETTONE
BREAD PUDDING
(serves
8)
Ingredients
½ stick unsalted
butter, softened
1 lb. panettone,
sliced 1 inch thick
¾ cup sugar
3 large eggs, lightly
beaten
2 ½ cups half and
half (half whole milk, half heavy cream)
2 tablespoons pure
vanilla extract
1 ½ teaspoon marsala
or scotch
Optional: ½ cup
raisins softened with additional marsala, scotch or hot water
Butter sliced panettone on
both sides and lightly toast in batches in a large heavy skillet over medium
heat until golden brown. Set aside to cool while you prepare the rest of the
ingredients.
In a deep bowl whick
together the eggs, sugar, the half and half. Add vanilla flavoring and the
marsala or scotch.
Tear panettone into bite
size pieces and spread evenly in a buttered 13 x 9 inch bakig dish. Scatter raisins over top if you are using
additional raisins. Let stand for 30 minutes.
Preheat oven to 350 degrees
F/176 degrees C with rack in middle
position.
Bake until pudding is golden
and just set, 35 to 40 minutes. Serve warm or at room temperature.
Bread pudding can be made 2
days ahead and refrigerated. Bring to room temperature or slightly reheat
before serving.
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