Panettone is rich Italian cake, which is delicately sweet and full of candied orange peel and plump raisins.
1 Motta(r) Panettone (2.2 pounds)
Non-stick cooking spray
8 eggs
1 1/2 cups granulated white sugar
1 cup sour cream
1 1/3 cups nonfat evaporated milk (not sweetened)
1 2/3 cups milk (2% butterfat)
1 teaspoon almond extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup white chocolate chips
1 can (15 ounces) sliced spiced peaches, drained and chopped
Disaranno(r) Italian liqueur (amaretto)
Cut the cake into 1 inch cubes. Spray a 3-quart glass baking dish and spread the cubes of cake into the pan.
Whisk the eggs, sugar, cream, milks, and spices until they are thoroughly mixed.
Pour the mixture over the cake. Mix it with your hand until it the cake is completely moistened.
Add the chips and the peaches. Toss them until they are evenly distributed.
Preheat the oven to 350 degrees. Allow the pudding to sit 15 minutes so that the liquid can be absorbed.
Place the pudding in the oven and bake 1 1/2 hours or until it is done but still moist.
Drizzle Disaranno over the individual servings
