After dinner, there is almost always panettone left on the table. Instead of leaving the forgotten candy in the packaging, the idea is to transform it into a different dessert, resembling a confectionery. Panettone pudding is easy to make and reuses the bits no one wants to eat the next day.
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With a creamy texture and a flavor marked by cinnamon and condensed milk, the recipe is perfect to serve cold and surprise the family. See the preparation method:
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Ingredients
- 2 ½ cups whole milk
- 1 can of condensed milk
- 1 tablespoon of butter
- 3 eggs
- Cinnamon to taste
- Leftover panettone
- 1 cup of sugar
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
- In a blender, beat the milk, condensed milk, butter, eggs and cinnamon.
- In a pudding mold, melt the sugar over the heat until you obtain a syrup.
- Cut the panettone into thin slices and line the bottom and sides of the pan.
- Pour the whipped cream on top.
- Cover with aluminum foil and cook in a bain-marie for about 45 minutes.
- Refrigerate and unmold the next day.
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