Christmas morning breakfast, is a fine balancing act. You want something a little bit special, but you don't want to be cooking, and you don't want to fill people up to much. This year I'm testing panattone pudding, which has the added bonus of being able to be made two days before and frozen, ready to pop in the oven Christmas morning. A strong espresso, and a forkful of spicy, citrus christmassy flavors, topped with a smooth creme. Its a happy holiday.
1 Panattone sliced
½ cup of cream
1 teaspoon of vanilla
1 cup of milk
6 eggs
Cinnamon
Vanilla sugar
Preheat oven to 180
Grease a tray and line with baking paper. Layer the panettone in tray. Beat eggs, cream, milk and vanilla together. Pour over panettone. Sprinkle generously with cinnamon and vanilla sugar. Bake for 20-30 minutes.
Mix together Mascarpone, cream, sugar and vanilla, keep chilled.
Serve warm with dollop of Mascarpone crème
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