Saturday, March 11, 2006

Too much panettone - Bread and Butter pudding



I actually made this B&B pudding about 2 months ago, when I tried to finish off the seemlingly never ending loaf of panettone I had purchased at Christmas.

I was the only one who enjoyed using the panettone as french toast, so in order to finish it up, I had to find another way to serve it.

As it turned out, again I was the only one to enjoy this dessert. P and Elliot not being big baked bread fans and all, and Gabriella - well she is just down right fussy at times.

The recipe was one I just decided to make up and I drew my inspiration from Nigella and "Feasts".

The pudding had a lovely orange flavour which was due to the orange peel component in the pannetone. All up I thought if you love this style of comfort dessert it is well worth making.

My B&B

butter for greasing
8-10 slices of panettone
butter for the panettone
The Grainge Raspberry jam (the best as far as I am concerned)
2 tablespoons caster sugar
6 eggs
500 mls double cream
1 teaspoon pure vanilla essence
250 mls milk
1/4 cup of sultanas (not an option if your me)

Preheat the oven to 170c.

Butter a 2 litre dish.

Spread the pannetone with butter and jam. Place the pannetone in the dish and squish it all into the layer.

In a bowl whisk the sugar, eggs, cream and milk add the vanilla essence. Pour over pannetone and leave to stand 15mins.

Reduce the oven to 150c and bake for 45 mins - 60 minutes. Before taking out of the oven check that the custard has just set.

Best served warm with some vanilla ice-cream.

1 comment:

Ed Charles said...

There can never be too much of panettone B&B pudding.

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Mother of two with one of each. Wife of one.Dogless. Busy working five days a week, baking and cooking when time allows. Writing rarely these days. Wishing I had time to read more often.