|
|||||||||||||||
 |
|
- Unsalted butter, at room temperature, as needed
- Sugar, as needed for sprinkling
- 1 large panettone, cubed or sliced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 10 eggs
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 quart milk
- 1 cup heavy cream
Preheat oven to 350 degrees.
Butter the inside of a large (9-inch by 13-inch) glass baking dish. Lightly sprinkle the buttered area with sugar. Place the cubed or sliced Panettone in the dish. Sprinkle the cinnamon and nutmeg over the Panettone.
In a large bowl, whisk together the eggs, sugar, salt and vanilla extract.
In a saucepan, scald the milk and heavy cream. Temper the egg mixture with the scalded milk and cream. That is, gradually add a little of the scalded mixture to the egg mixture to prevent the eggs from cooking. When the two mixtures are combined, mix well and pour over the panettone.
Cover the glass baking dish tightly with plastic wrap (yes plastic wrap, it won't melt) and then with aluminum foil. Bake in a water bath in a 350-degree oven for 1 hour, or until set.
To create a water bath, place the glass baking dish in a larger, deeper baking pan filled with about 1 inch of hot water. Place the water bath in the oven to bake.
If desired, chopped fruit and/or chocolate pieces can be added to the egg mixture.
Serves 8
© Copyright 2006-2008 Cynthia J. Salvato and RIMarketTours.com. All rights reserved.
RI Market Tours • PO Box 19272 • Johnston, RI 02919
Market Tours of Historic Federal Hill in Providence, Rhode Island • Farm Tours w/ Cooking Class
Questions? Call Cindy Salvato at (401) 934-2149 or e-mail her at Cindy@RIMarketTours.com
 |
|