Baked Panettone with Ricotta and Mandarin Oranges

By bakers_delight85

Ingredients

• 1 Tbsp. unsalted butter
• 8 ounces fresh whole-fat ricotta cheese
• 1/2 cup sugar
• 1/4 cup heavy cream
• 1 Tbsp. Cointreau or other orange liqueur
• Six 1/2-inch thick slices panettone
• One 11-ounce can mandarin oranges, drained
• 6 large eggs
• 1/2 cup milk
• 1/2 tsp. ground cinnamon
• Orange marmalade or pure maple syrup

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees. Generously butter a 12 x 9 x 2-inch baking casserole, using all the butter.
In a bowl, using an electric miser, beat the ricotta cheese, sugar, cream, and Cointreau until the mixture is very dense and smooth.
Arrange 3 panettone slices over the bottom of the baking casserole, covering it completely. Cover the panettone slices with the ricotta mixture and then arrange the mandarin oranges over the ricotta mixture. Cover with the remaining 3 panettone sllices.
In another bowl, whisk the eggs, milk and cinnamon until well blended. Pour this mixture over the panettone in the baking casserole. (At this point, the baking casserole can be covered with plastic wrap and refrigerated overnight, if desired.)
Bake the casserole until dark golden brown on top, about 30 minutes. If you have refrigerated it overnight, remove the casserole from the refrigerator 30 minutes before baking and uncover it. Serve with orange marmalade or maple syrup, or both.