Old Style Marsala Panettone Bread & Putter Pudding
Technique
1.Preheat OVEN to 180°C. Place the sultanas in a little bowl and cover with Marsala, put away for 30 minutes to douse.
2.Meanwhile, heat milk, cream, orange zing, vanilla case and seeds in a little dish over medium intensity. Whisk eggs, egg yolk and sugar together until consolidated. When cream bubbles, fill egg blend, whisking continually. Put away.
3.Butter panettone cuts and layer into a 2L (8-cup) baking dish with sultanas. Strain cream blend, disposing of solids, then pour over panettone. Put away for 30 minutes to implant. Place baking dish into a bigger baking dish and pour in sufficient bubbling water to come mostly up the sides. Heat for 45 minutes or until custard is set and top is brilliant. Rest for 15 minutes. Serve tidied with icing sugar and raspberries.
INGREDIENTS
- 2/3 cup (110g) sultanas
- 100ml sweet Marsala
- 300ml milk
- 300ml thickened cream
- 2 pared strips orange zest
- 1 vanilla bean, split, seeds scraped
- 3 eggs, plus 1 extra egg yolk
- 150g caster sugar
- 50g softened unsalted butter
- 300g panettone or brioche loaf, sliced
- Icing sugar, to serve
- Raspberries, to serve