1 tbsp (15 mL) butter
2 cups (500 mL) whipping cream (35%)
1/2 cup (125 mL) half and half cream (10%)
1 cup (250 mL) freshly brewed, “short”
4 eggs, lightly beaten
1 Panettone, crusts removed and cut into large
1/2 cup (250 mL) butter, softened
8 “Baci” Italian chocolates, quartered
Icing sugar to garnish
Preheat oven to 325°F (160°C) and grease a 9” x 13” (23 x 33 cm) baking dish with butter.
In a medium saucepan over medium heat, bring creams to just boiling. Stir in the espresso and set mixture aside to cool slightly. Beat eggs into the espresso mixture until evenly combined. Set aside. Butter Panettone
slices on both sides, then cut into large, thick cubes, measuring about 8 cups (2 L). Dip a few cubes of the Panettone at a time into the espresso mixture and arrange the moistened cubes into the greased pan. Tuck pieces of
“Baci” evenly amongst the pudding, and pour any of the remaining espresso mixture evenly over the top.
Place the dish into a roasting pan and fill halfway up the sides with boiling water. Bake for 45 minutes or until moist but crusted on top. Dust with icing sugar and serve warm.
Tip: To bake ahead, prepare as instructed and then cool completely. Cover with plastic wrap in the refrigerator for up to 2 days. At serving time, cut into individual servings and microwave for 2 minutes or until hot. Serve dusted with icing sugar.