Posted by: lisetta | December 24, 2008

Hybrids

We never really know how a chance encounter, casual conversation or simple gesture might affect us down the line, but every once in a while we can trace an idea back to its origin….or, at least its origin in your own mind. 

So last summer when I shared my  saffron gelato with friends, Chris shared that he really liked making bread pudding, and I attempted making it a week or two later. A few months after that, I encountered a panettone bread pudding in a restaurant and thought I’d give it a try when the holiday season arrived. Well, that I did. Eating an “Italian-American” meal at my friend’s place on Christmas Eve gave me the opportunity to turn my favorite Italian holiday treat into something more ‘American’.  Here’s the deal:

Panettone bread pudding

pbp

Heat 3 cups of milk, half a stick of butter (4TBSP), a tablespoon of vanilla and a pinch of salt in a saucepan, bringing it to almost a boil.

Fill an 8×8 buttered glass baking dish with torn pieces of a panettone – about half of a typical medium sized panettone of 750 gr. 

Pour the warm milk mixture over the bread. 

Slightly beat 3 eggs and add it to the mixture.

Bake in a bain marie at 350 for 45 minutes or so. 

The dish was a hit, for kids and grandparents alike. Straddling two cultures when they align takes no effort at all. Wish everything were so simple.

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