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PANETTONE PUDDIN’

BY HEAD CHEF KIM JIE

What is it best for:
A treat that will be loved by the whole family

3 words that describes the dish:
Hearty, Comforting, Citrusy


INGREDIENTS


QUANTITY (Gms)

Vanilla Pod
Cream
Milk
Egg
Orange Juice
Orange Zest
Pistachio
Leftover Panettone
1/4 Pod
100g
80g
2 nos
20g
3g
50g
180g

  1. In a saucepan, gently bring the milk, cream, and vanilla pod to a boil. Remove from heat and let it infuse for a few minutes.

  2. Pour the warm mixture over the panettone slices and allow them to soak until well absorbed.

  3. Lightly dip the soaked panettone into the beaten eggs, ensuring an even coating.

  4. Arrange on a tray and bake in a preheated oven at 220°C for about 8 minutes, until golden and slightly crisp on the edges.

  5. Sprinkle generously with pistachios and serve warm.

Holiday
Hangover Toast

BY Chef Wei Xiang

What is it best for:
Turning your leftover panettone into your post-party snack

3 words that describes the dish:
Savoury, Sinful, Delicious


INGREDIENTS


QUANTITY (Gms)

Sliced Holland Leek
Chopped pancetta/bacon
Baby Spinach [Washed]
Egg
Leftover Panettone Bread
Whole Milk
Egg Yolk
Grated Parmigiano
Salt
Black Pepper Powder
Italian Parsley

100g
20g
50g
1 nos
1 slice
100g
2 nos
100g
10g
2g
A Sprinkle

  1. Heat a frying pan and cook the chopped pancetta or bacon until it’s crispy and the fat has rendered, about 3–4 minutes. Remove the meat and set aside, leaving the flavourful fat in the pan.

  2. In the same pan, sauté the sliced leek and spinach in the reserved fat until tender and fragrant. Set aside.

  3. In a small bowl, mix the egg yolk with milk. Dip the leftover panettone slices into the mixture, ensuring they’re well coated.

  4. Sear the soaked panettone in the pan until both sides are golden brown.

  5. Transfer the panettone to a baking tray, sprinkle generously with grated Parmigiano, and bake until crispy on top.

  6. In the same or a clean pan, fry a sunny-side-up egg, just how you like it.

  7. To serve: stack the panettone on a plate, top with the egg, spoon over the leek and spinach, and finish with crispy pancetta and a sprinkle of parsley. Share and enjoy straight from the table!