Sweet Panettone Pudding (Lombardy)

Desserts

Ingredients

Stale panettone, sliced- 3/4 pound

Rum- 1/4 cup

Marsala- 1/4 cup

Milk- 5 cups

Grated rind of 1/2 lemon

Ground cinnamon- pinch

Eggs- 5 large

Granulated sugar- 1/2 cup

Butter

Panettone is a type of sweet brioche bread and a specialty of Milan. It is said to have first been made by a baker named Toni and became so popular that, lacking a name, customers simply asked for Toni's bread or "panettone". But there is also panettone of Venice and of Turin; and Genoa claims that the first panettone, called pandolce came from that town and dismisses all other panettone recipes as mere imitations. However, whatever its origin, panettone di Milano is the most popular in Italy.

When panettone is not availible, almost any light, sweet white bread can be used in this pudding.

Soak the slices in the rum and marsala. Bring the milk to a boil, stir in the lemon rind and cinnamon, then let cool. Seperate the eggs. Beat the yolks with the sugar until the mixture is smooth and stir in the warm milk. Add this to the soaked panettone slices. Beat the egg whites stiffly and fold them carefully into the bread mixture. It is essential not to break up the bread slices too much. When all this is blended, pour the mixture into a buttered baking dish. Put this into a baking pan and add enough hot water to come halfway up the sides of the dish. Bake ina  very slow oven (290F) until the pudding is firm - about 1 1/2 to 2 hours. Turn off the heat and let the pudding cool in the oven. Turn out and serve cold.

Serves 6.