Ingredients with Measurements:
- 1 Pagina Panettone (500g)
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Special equipment needed:
- Heart-shaped cake pan (8-inch)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the Pagina Panettone into small cubes and set aside.
3. In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy.
4. Add the milk, heavy cream, vanilla extract, and salt to the bowl and whisk until well combined.
5. Fold in the Pagina Panettone cubes, dried cranberries, and white chocolate chips.
6. Grease the heart-shaped cake pan with butter or cooking spray.
7. Pour the mixture into the pan and smooth out the top.
8. Bake for 45-50 minutes or until the top is golden brown and the center is set.
9. Remove from the oven and let cool for 10 minutes before removing from the pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 130mg
Sodium: 210mg
Total Carbohydrate: 54g
Dietary Fiber: 1g
Total Sugars: 35g
Protein: 8g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.
Variations:
- Add 1/2 cup chopped nuts (such as almonds, pecans, or walnuts) to the mixture for extra crunch.
- Replace the dried cranberries with fresh or frozen berries (such as blueberries, raspberries, or strawberries) for a fruity twist.
- Sprinkle the top with powdered sugar or drizzle with melted chocolate for a decorative touch.
Tips and tricks:
- Use a serrated knife to cut the Pagina Panettone into cubes for easier handling.
- Let the mixture sit for 10-15 minutes before pouring into the pan to allow the Pagina Panettone to absorb the liquid.
- Cover the pan with foil halfway through baking to prevent the top from burning.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until warm.
Presentation ideas:
Serve on a decorative platter or cake stand for a festive look.
Garnishes:
Sprinkle with powdered sugar or top with fresh berries.
Pairings:
Pair with a cup of coffee or hot chocolate for a cozy treat.
Suggested side dishes:
Serve with a side of fresh fruit or a salad for a balanced meal.
Troubleshooting advice:
- If the top is browning too quickly, cover with foil and continue baking.
- If the center is not set, bake for an additional 10-15 minutes or until a toothpick inserted in the center comes out clean.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Pagina Panettone is a traditional Italian sweet bread typically served during the Christmas season. It originated in Milan in the early 20th century and has since become a popular holiday treat worldwide.
Flavor profiles:
This Cuoricino Pagina Panettone recipe has a sweet and creamy flavor with hints of vanilla, cranberry, and white chocolate.
Serving suggestions:
Serve as a dessert or brunch dish.
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Region: Italian