My neighbour, Guiseppe, who's more italian than I am gave Lou and I a milk chocolate panetonne for christmas. We ate half of it, but froze the other half. It's magnificent with big milk chocolate chunks in a butter brioche.
For the bread pudding:
4 cups milk chocolate panetonne, cubed to one inch
1 cup fresh raspberries
5 eggs
3/4C brown sugar
1T vanilla
4 cups heavy cream.
Preheat oven to 300
Gently blend bread and raspberries in a greased, oven proof baking pan.
Whisk eggs, sugar, vanilla and cream. Pour over bread, blending thoroughly.
Bake 75 minutes.
You can make a hard sauce, or simply serve with whipped cream.
For the bread pudding:
4 cups milk chocolate panetonne, cubed to one inch
1 cup fresh raspberries
5 eggs
3/4C brown sugar
1T vanilla
4 cups heavy cream.
Preheat oven to 300
Gently blend bread and raspberries in a greased, oven proof baking pan.
Whisk eggs, sugar, vanilla and cream. Pour over bread, blending thoroughly.
Bake 75 minutes.
You can make a hard sauce, or simply serve with whipped cream.