Dessert Pairing:

Panettone Bread Pudding paired with Marchesi di Barolo Moscato Zagara

Panettone Bread Pudding Serves 6-8

1 Panettone

450ml milk

450ml cream

4 egg yolks

4 whole eggs

100g sugar

1 vanilla pod, scraped

50g white chocolate

200g melted butter

Preheat oven to 300 F

1. Bring the cream, milk and the scraped vanilla to a boil.

2. Whisk the eggs, egg yolks and sugar together until light and frothy and then slowly pour the milk mixture over and whisk until combined. Strain the mixture and set aside.

3. Slice the panettone into 1 cm thick slices and brush one side with the melted butter. Place buttered slices in the fridge and brush the sides of your cooking dish(s) with the remaining butter.

4. Once the butter has hardened on the bread slices, cut them into 1.5cm cubes. Chop the white chocolate.

5. Layer the diced panettone, a sprinkle of the white chocolate and a couple of spoonfuls of the milk mixture in your greased dish(s). Repeat the layers until the dishes are full and then spoon more of the milk mixture over the bread to ensure it is saturated.

6. Place the dishes onto a cloth in a baking dish with 2cm of water in the bottom. Cover with foil and bake for 35-45 minutes. The time will vary depending on the size of the dish, so check if they are ready by inserting a knife into the centre of the pudding and it will come out clean when done.

7. Remove the foil and bake pudding for a further 10 minutes at 400 F, for the tops to turn golden. Allow to cool for 10 minutes before serving.

Created by Robert Fedosoff, Executive chef at Il Sogno Restaurant, Calgary