Panettone and chestnut crème pudding

Sometimes is happens that I overestimate our ability to eat all the goodies purchased for Christmas, and I buy more panettone than we can eat. The same thing happens with chestnut crème. And then this is created – pudding. A simple way to “rejuvenate” panettone.

Ingredients

1 panettone, sliced medium thick
1 jar chestnut crème
5 eggs
2 generous tbsp honey
250 ml sweet cream
750 ml milk
1 orange zest, finely grated
1/4 tsp cinnamon
1/4 tsp fresh ginger, grated
30 g butter, in small pieces

Prepare

Heat oven to 190°. Line a metal baking pan with parchment paper.

Spread crème on every other slice of pantone and make a sandwich with another slice. Arrange in the pan making sure to cover the bottom of the pan – you may need to squeeze it in. Press the panettone down.

In a bowl, beat the eggs and honey on high speed until airy. Add cream, milk, orange zest, cinnamon, and ginger and mix. Pour over the bread in the pan. Press down again, sprinkle with butter, and bake in the centre of the oven for 40 minutes. Remove from oven and cool slightly before cutting and serving. You can serve this straight from the oven by spooning it out into individual dishes and serving with vanilla sauce, ice cream, or milk.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT