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Pannetone bread pudding

I'm a baker. I'm a recipe follower. I love measuring. When I bake, I don't bother with inaccurate measure cups and spoons, I use a scale. Weight is the best way to get precise measurements. There are people who “throw” things together “with a little bit of this, and a pinch of that,” and when you are cooking you can get away with it, but not with baking. Baking is a science.

 

But the leftover pannetone inspired me. I decided to make a bread pudding with it. I took a basic custard recipe (2 eggs for 1 cup of milk/cream), added 2 spoonfuls of sugar, a little vanilla and lemon zest for flavor. I tossed the cubed pannetone and baked it in a 350 degree oven for 45 minutes, till puffy and golden brown. It turned out really well. I guess it's okay to venture off recipe and experiement, once in a while.

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