Recipe: Irish-Italian Traditions Combine in This Christmas Dessert

Panettone, a rich Italian Christmas cake, takes the place of traditional white sandwich bread in these rich, made-for-the-holidays bread and butter puddings. A thin layer of lemon curd spread on each slice makes for a surprising, sumptuous touch. Serve it with vanilla ice cream or whipped cream.

 
Panettone Bread and Butter Pudding

Serves 8

2 lb. panettone or other yeast bread with fruit

1 stick butter, at room temperature

8 tbsp. lemon curd

5 large eggs

2 cups heavy (whipping) cream

1 cup granulated sugar

1. Preheat the oven to 325° F.  Butter 8 (6-ounce/175 ml) ramekins.

2. Cut the pannetone into 8 slices. Spread each slice with 1 tbsp. butter, and then spread with the lemon curd. Cut each slice into squares and divide among the ramekins.

3. In a large bowl, whisk together the eggs, cream, and sugar. Spoon the egg mixture over the bread and press down gently. Let the puddings rest for 5-10 minutes, and then spoon any remaining egg mixture over to be sure the bread is soaked.

4. Bake for 30 minutes, or until the puddings are risen and the tops are lightly browned. Remove from the oven, run a knife around the edge of the ramekins to loosen the puddings, and then transfer to serving plates. Serve warm.

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Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23.

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