Panettone is a sweet Italian bread filled with all kinds of dried fruit. While you can broil the sugared top to caramelize the apples, this is the ideal occasion to use a mini-blowtorch if you have one.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
In saucepan, bring milk and cream just to boil; remove from heat. In large bowl, beat together eggs, egg yolks, 1/4 cup (50 mL) of the sugar and vanilla. Strain milk mixture into egg mixture, gently stirring to blend. Add panettone; gently lift and turn to soak cubes. Let stand for 30 minutes, stirring gently once or twice.
Spoon into six greased 1-cup (250 mL) ramekins or custard cups, pressing gently. Place ramekins in large roasting pan; pour enough boiling water into pan to come halfway up sides of ramekins. Bake in centre of 325°F (160°C) oven until knife inserted in centre comes out clean, about 40 minutes. Remove from water. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.)
Peel apples, if desired; core and cut into slices. In large nonstick skillet, melt butter over medium-high heat; cook apples just until tender and light golden, about 5 minutes.
Run knife around edge of each pudding. Invert onto parchment paper-lined rimmed baking sheet; turn right side up, if desired. Arrange apples over puddings; sprinkle with remaining sugar. Broil 6 inches (15 cm) from heat until sugar bubbles and darkens, removing when ready, 2 to 6 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 575 mg
- Protein 20 g
- Calories 826.0
- Total fat 37 g
- Cholesterol 434 mg
- Saturated fat 20 g
- Total carbohydrate 106 g
- Iron 35.0
- Folate 73.0
- Calcium 19.0
- Vitamin A 43.0
- Vitamin C 5.0