This dessert recipe has become a classic favorite at Bella Cucina. We've been sampling this recipe in our retail store and at local Whole Foods and everyone loves it. Best of all, it features a traditional Italian Christmas bread, panettone. Panettone is a buttery, yeast-rising bread stocked chock full of all kinds of candied fruits. It's soft and moist and makes the most delicious french toast, too.
CRANBERRY APPLE PANETTONE BREAD PUDDING with PRESERVED LEMON WHIPPED CREAM
1/2 pound panettone
1/2 cup Cranberry Conserve
2 whole eggs
1/4 cup sugar
1 cup Preserved Lemon Cream
2 cups heavy whipping cream
Preheat oven to 375 degrees.
Remove the paper casing from the panettone and cut into 1/2 inch cubes. Place the bread cubes into a nine inch buttered oven-proof baking dish. {I love to bake it in a ceramic tagine cooker so I can serve it beautifully from oven to table and keep it covered and warm until ready to eat}. Spoon the cranberry over the bread.
In a medium mixing bowl, whisk the eggs, all of the sugar except 1 Tablespoon, and lemon cream until blended well. Add the cream and whisk a few more times, just until incorporated and smooth. Pour the cream mixture over the bread evenly, until the bread is coated. You may need to push down a few floating pieces of bread into the cream mixture to make sure they are coated. Top with the reserved sugar. Bake for 40-45 minutes, just until golden brown. The sides will be puffy and the center should be loose, but not runny.
To make the topping, whip the remaining one cup of cream just until it forms light, soft peaks. Fold in the lemon cream just until blended. Chill until ready to serve. Dollop the cream on the warm bread pudding. For extra flavor and color, you can spoon a bit of the remaining cranberry apple sauce on top.
Serves 4-6.
Buon appetito!
copyright 2008 Alisa Barry
Buon appetito!
copyright 2009 Alisa Barry
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