-
1
In a small saucepan, macerate prunes in grappa 30 minutes.
-
2
Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish.
-
3
Preheat broiler.
-
4
Lightly butter one side of panettone slices and trim crusts if desired.
-
5
Cut into 3- to 4-inch squares and halve squares diagonally to form triangles.
-
6
Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute.
-
7
Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish.
-
8
Pudding may be prepared up to this point 6 hours ahead and kept covered.
-
9
Preheat oven to 400F.
-
10
In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat.
-
11
Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds.
-
12
In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking.
-
13
Ladle custard evenly over toasts and set dish in a larger baking pan.
-
14
Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set.
-
15
Remove dish from water batch and cool pudding to warm or room temperature.
-
16
Just before serving, dust pudding with confectioners' sugar.
