29 November 2012

Festive Zesty Panettone Bread and Butter Pudding

Last week we bought  a loaf of panettone which we didn't have time to eat before it started to go a little stale. Good news for me, as it gave me an excuse to make my favorite bread and butter pudding, which is the ultimate comfort dessert.
What makes it stand out from other bread and butter puddings is the rich fruitiness that the sweet Italian Christmas bread brings -the one we picked tasted as if the fruits had been doused in brandy, which was really, gorgeously decadent.
What is good about bread and butter puddings is that you can adapt the recipe to what ingredients you have, and the pudding never tastes second rate. I often just use semi-skimmed milk to replace the whole milk and double cream. Another nice flavour combination would be brioche with white chocolate melted into the sauce.

I first got the idea for this recipe from Delia Smith, and have been adapting it ever since. The addition of marmalade is lovely and Christmassy, especially when using a pot of my Father's homemade marmalade!

  • Marmalade
  • 1 medium panettone loaf or 8 thick slices of good, farmhouse white bread
  • 50g butter, softened
  • 275ml milk (ideally whole)
  • 60ml double cream
  • 3 large eggs
  • 75g light brown sugar
  • Zest of an orange
Preheat the oven to 180'C, gas mark 4.
Slice the panettone into thick slices. Butter each of the slices and spread marmalade onto half of these. Sandwich the slices with marmalade together with the buttered slices.
Spread another layer of butter onto the top of each pair and arrange in a greased oven dish.Whisk together the milk, cream, eggs and sugar together and pour over the bread.
 Sprinkle over the zest and sugar right before placing in the oven for 35-40 minutes until golden and puffy.
Serve with evaporated milk, cream, or creme fraiche, and get ready to fight for seconds!

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