The test kitchen went wild for this recipe, an Italian twist on a classic bread and butter pudding, rich with cardamom and saffron scented custard and studded with candied fruit. If you are a fan of marzipan, try lowering the sugar to 50g and scatter in 100g of grated marzipan just before you pour in the custard. For that extra sweet symphony of festive flavour.
600ml | whole milk |
â tsp | saffron strands |
90g | unsalted butter |
5 | cardamom pods, bashed open in a pestle and mortar and ground for a Âĵ tsp |
75g | caster sugar |
6 | eggs, 4 whole + 2 egg yolks |
450ml | double cream |
½ tsp | orange zest |
900g | panettone, cut in 5-7cm chunky pieces |
1 tsp | icing sugar to serve |
flaked sea salt |
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