Sunday, February 15, 2009


Mardi Gras!
Most of us think of Panettone as treat to be enjoyed during the Christmas holidays and indeed it is. However, here is a fun way of using this classic delicacy to enhance your celebration of Mardi Gras. Bread pudding is a familiar dessert much appreciated when made with stale New Orleans French bread. It is a practical and delicious way to use up the leftover bread.

A different critter
But I’m here to tell you that good old bread pudding becomes a whole different critter when made with a fine Panettone, which we still available in a very limited quantity. Panettone takes its name from a legend from Milan. The Duke’s baker, it seems, had no dessert to serve his royal guests. On the spur of the moment a mere kitchen boy, named Tony (Antonio), baked an excellent sweet bread that became an instant hit. To honor the young fellow the dessert was named Panettone – “pane” a loaf of bread and “tone” (pronounced “tonay”). Today his creation lives on as Panettone- literally the “bread of Tony.”

Soon to be published cookbook
The recipe we offer you here, substitutes Panettone for the bread and figs for the usual raisins, and is adapted from a soon to be published cookbook entitled “UNDER THE FIG LEAF” by Sherri Parker Lee. I had the pleasure to serve with Linda Ullian Schmid on the team that tested and edited the recipes as well as styling the photos for the new book. We very much look forward to making it available to you through Avanti Savoia upon its publication in late summer 2009.

Fig-Panettone Bread Pudding

Serves 6

1 cup dried figs, chopped
¼ cup brandy
2 Tblsp. butter for greasing baking dish
6 cups (two 100g Bosari Classic Panettone from Avanti Savoia) torn into pieces
2 whole eggs
3 egg yolks
½ tsp. vanilla extract
½ teaspoon ground cinnamon
¾ cup heavy cream
¾ cup whole milk
¾ cup sugar
3 egg whites
Pinch of salt

1. Preheat oven to 325 degrees.
2. Soak chopped figs in brandy and set aside until needed.
3. Grease a 9”x13”x2” glass baking dish with the butter.
4. Place the pieces of Panettone in the baking dish and toss them evenly with the figs and brandy.
5. Combine whole eggs, egg yolks, vanilla powder, cinnamon, heavy cream, whole milk and sugar and stir well.
6. In a large mixing bowl, beat egg whites with the salt until they form soft peaks.
7. Fold beaten whites into the egg mixture and pour over the Panettone and figs. Let stand at room temperature for 10 minutes.
8. Bake uncovered for 45 minutes. Serve warm with a splash of heavy cream.

Bon Appetite Y’all!

1 comment:

Anonymous said...

I had the good fortune of tasting your Panetone Trifle from last year, this one looks equally good. However isn't the 1/4 cup brandy just a trifle light. Don't you think about 3/4 of a cup would be better? Say 1/4 for the recipe and 1/2 cup for the chef.