Do you like bread and butter pudding? For me, it’s one of the ultimate comfort foods, ridiculously calorific and fabulously soothing. You can’t compromise with this dish by using skimmed milk or just egg whites, it needs to be rich, buttery and creamy. Or at least that is, if you want to avoid serving up something like a school lunch.
Since we are indulging in the idea of a sinful and wicked dish, it seems entirely reasonable to me to go the whole hog and use some Christmas leftovers to make a really luxurious dessert. I was lucky enough to have a Panettone in my delivery from Delicatezza. I love Panettone but the large family sized ones always result in leftovers for me, even if I have friends and family visiting. So, making a simple dessert once the sweet bread starts to show signs of getting stale is a great idea. Especially if it is something delicious, rich and luxurious that belies the use of leftovers.
I like to add a few extra rum soaked raisins to this recipe. It works well with brioche too, and there the rum soaked raisins really do add something extra (if you are making brioche bread and butter pudding, use double the quantity of dried fruit). I have to admit, this recipe isn’t something that I’d make every day, even though it is about leftovers, it isn’t normal for me to have half a panettone and a spare carton of double cream. After Christmas though, my fridge and larder are full of rich ingredients. So, for a treat and a celebration that uses up a rather delicious cake that would otherwise be wasted…well, it seems like the perfect solution.
I’m sending this to Elizabeth at Elizabeth’s Kitchen Diary for the No Waste Food Challenge. I’m quite confident it will be the naughtiest and most extravagant use of left-overs out there and I hope you’ll all forgive me for deviating from my diet for one evening!