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