Post Christmas pudding

Sometimes it happens that I overestimate our ability to eat all the goodies purchased for Christmas, and I buy more panettone than we can eat. Or sometimes, I have these fantastic partners, like Loison Panettone, who spoil me with more that one panettone. We eat it during Christmas, but nothing beats this after Christmas pudding. With crème de cassis soaked raisins, organic egg and cream custard, and some walnuts on top. 

Ingredients

250 – 300 g panettone ( I use my dear partners Loison citrus panettone, but you can any kind)
70 g raisins
50 ml crème de cassis or u can use limoncello as well (25 ml use later too)
3 medium eggs
2 tbsp demerara sugar
100 g sweet cream or crème fraiche
250 ml milk
1/2 orange zest, finely grated
orange blossom water

Prepare

Heat oven to 190°. Put raisins into a bowl, pour over crème de cassis, and leave to soak for 15 minutes (1h better, 24h even more).

Cut the panettone into pieces (not too small, not too large, like you like). Arrange in the baking dish (around 10 x 20 cm), making sure to cover everything. Add soaked raisins, trying to put them under and between panettone pieces. 

In a bowl, with a hand whisk, beat the eggs, sugar, cream, milk, 25 ml cassis, and mix. Pour over the bread in the pan, doing it slowly, letting the bread soak up the liquid. Sprinkle with nuts, orange zest, and bake in the center of the oven for 25 - 30 minutes, until custard sets and panettone is nicely golden. 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