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This is a delicious way to use leftover bread for a sumptious sweet dessert. A few simple ingredients from the pantry and whatever fresh fruits in season make this recipe a year-round favorite.  Email Recipe to a Friend |
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2 eggs 1 teaspoon pure vanilla extract 1 1/2 cup whipped cream 2 cup panettone or challah bread cut into 1-inch cubes 1/2 cup Preserved Lemon Cream 1 cup mixed berries (may use any fresh fruit in season, or frozen) 
Preheat the oven to 350°F. In an ovenproof 9x12 baking dish layer panettone and fresh fruit. In a large bowl, whisk together the cream, preserved lemon cream, eggs, and vanilla. Pour custard over the bread and berries to cover. Bake until golden and bubbly around the edges, 40 to 50 minutes. Meanwhile, beat the heavy cream with an electric mixer until whipped, then fold in the preserved lemon cream. Serve warm topped with the whipped lemon cream. © 2010 Bella Cucina Artful Food
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