You have bread and butter pudding, here's a recipe that's very similar but uses ingredients very local to San Marino. It's also a great way to use any panettone you get given at Christmas!
1 large panettone, cut into 1.5 inch thick triangular slices
4 egg yolks, 2 whole eggs
1 tbsp vanilla extract
3 tbsp marsala
125ml double cream
400ml of milk
30g Demerara sugar
Half a trimmed pineapple cut in to large chunks
3 peaches, stoned and cut in half
300g cherries, stoned
Icing sugar to serve
1) Pre heat your oven to 150c.
2) Slice the panettone into 1.5 inch slices and cut into triangles. Lay the slices of panettone into a baking dish (we used a round 26cm low dish) giving it a little push if necessary. Drizzle generously with the honey.
3) Whisk the eggs lightly, then add sugar, vanilla and marsala and whisk until everything is well incorporated and slightly paled. Gently whisk in the double cream and milk.
4) Slowly pour the cold custard mix over the panettone giving it a little push down to help soak up as much custard as possible.
5) Sprinkle the top with Demerara sugar then bake in the oven for 25 minutes, until the top is lightly browned and the custard is just set.
6) While the pudding is cooking, fold 4 tbsp of honey into the ricotta (add a drop of vanilla extract if you feel it needs sweetening). Griddle the pineapple and the peaches over a high heat until just softened and marked. Turn the griddle pan off and then toss on the cherries leaving them to just warm through in the residual heat.
7) When the pudding is ready serve up with a good dollop of sweetened ricotta, griddled fruit and a dusting of icing sugar.