it’s just bread and butter, milk & eggs
Servings: 4
ingredients:
- 250 g panettone (1/2 panettone)
- butter for the slices & the casserole
- 3 eggs
- 250 ml milk
- 250 ml cream
- 70 g caster sugar
- 30 g vanilla sugar
- zest of an organic orange
- 1-2 tbsp brown sugar
equipment:
- a casserole
- an egg whip
how to:
- Preheat the oven to 160° C w/ fan.
- Cut the panettone into 2 halves; set aside 1 half of the panettone for whatever you like - cut the 2nd half in thick slices (about 1,5 - 2 cm thick).
- Butter the slices generously.
- Butter the casserole generously.
- Grate the orange zest.
- Mix together the eggs, the milk & the cream w/ an egg whip.
- Add caster sugar, vanilla sugar & orange zest.
- Mix well.
- Take a slice of panettone & dip it into the liquid mix (for 1-2 seconds or so) & place it in the casserole.
- Proceed alike w/ all the panettone slices & fill the casserole.
- Pour the rest of the liquid in the casserole.
- Sprinkle brown sugar all over the top.
- Let it bake in the preheated oven for about 40 min.
Notes
Panettone: I work w/ the original panettone i. e. panettone w/ raisins & candied orange & lemon peel. There are also panettone w/ chocolate chips ... you may use one of these although the flavor changes!
Servings: 4 generous servings ... up to 6!
It’s fine in the fridge for about 2-3 days.
Sorry: no experience w/ freezing.