PANETTONE PUDDING WITH ZABIONE
"ON THE SIXTH DAY OF CHRISTMAS…
PANETTONE CON ZABIONE"
There is never a Christmas panettone shortage in Venice! Entire shop walls are dedicated to its colourful conical boxes, and ceilings hung with more of the same. This bread pudding takes advantage of the surplus. It works especially well with stale panettone, so is prefect for utilising what’s left-over.
- 750g panettone
- 65g of softened unsalted butter + extra for greasing
- 4 eggs
- 25g caster sugar
- 400ml full-cream milk
- 300ml double cream + extra to serve
- 75ml Marsala dolce
Cut the panettone into thick slices, and butter one side of each. Use a little extra butter to lightly grease a deep oven-proof dish, then arrange the first slices of panettone upright along the edges, buttered side out. Fill in the centre of the dish with one overlapping layer of uprights slices.
In a large bowl mix together the eggs and sugar then whisk in the milk, cream, and Marsala. Pour the custard mixture over the panettone, and leave to stand for around 30 minutes.
While the panettone soaks up the zabione, preheat the oven to 170°C.
When ready to bake, place the pudding dish inside a large roasting tin, and fill the tin with water until it comes to around halfway up the sides of the baking dish.
Place everything in the oven and cook for 35 minutes, or until the pudding is golden and puffy, and the zabione just set.
Allow to rest briefly before serving warm, with extra double cream drizzled over the top, and a glass of Marsala alongside.