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
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.