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Ingredients
- 2/3 c. Pitted prunes, minced
- 4 Tbsp. Grappa
- 1/2 lb Panettone, brioche, or possibly challah, cut lengthwise into 1/3-inch-thick slices
- 3 Tbsp. Unsalted butter, softened , about
- 3 c. Lowfat milk
- 1 x Vanilla bean, split lengthwise
- 3/4 c. Granulated sugar
- 3 whl large Large eggs
- 3 lrg Egg yolks
- Â Â Garnish: confectioners' sugar
Directions
- In a small saucepan, macerate prunes in grappa 30 min. Simmer mix till most liquid is evaporated and spread prunes in a 2-qt gratin dish
- (about 14 inches long) or possibly other shallow baking dish.
- Preheat broiler.
- Lightly butter one side of panettone slices and trim crusts if you like. Cut into 3- to 4-inch squares and halve squares diagonally to create triangles.
- Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat till golden brown, about 30 seconds to 1 minute. Cold triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hrs ahead and kept covered.
- Preheat oven to 400F.
- In a heavy saucepan, bring lowfat milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into lowfat milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole Large eggs and yolks and add in warm lowfat milk in a slow stream, whisking.
- Ladle custard proportionately over toasts and set dish in a larger baking pan. Add in sufficient warm water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 min, or possibly till puffed and set.
- Remove dish from water batch and cold pudding to hot or possibly room temperature.
- Just before serving, dust pudding with confectioners' sugar.
- Serves 6.
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