Di: Carlotta Moretti
In un pentolino unire il latte con la panna, intiepidire il tutto, quindi sciogliervi lo zucchero con la cannella.
A questo punto unire le uova e sbattere con una frusta.
Spezzettare il panettone con le mani e ammollarlo nel rum.
Distribuire il panettone al rum in stampi da 150 ml e coprire versando il composto a base di uova.
Cuocere a bagnomaria in forno preriscaldato e statico a 160°C per 70 minuti.
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