Ultimate Comfort Food – Panettone Bread and Butter Pudding:
like LOVE 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 like this Panettone Bread and Butter pudding. Even richer than the Brioche or Croissant versions you may have tried, one benefit is that the bread is already studded with fruit and beautifully spiced. 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 sumptuous that belies the use of leftovers.
- 400g Panettone (Sliced or torn into chunks)
- 150ml Double Cream
- 100ml Milk
- 2 Medium Eggs
- 50g Sultanas or Raisins
- 15ml Rum
- 60g Butter
- 15g Sugar (I used golden caster sugar)
- Soak the dried fruit for an hour or two in the rum and slice the panettone into neat triangles
- Heat the oven to 170c
- Using a little of the butter, grease a baking dish or skillet that is large enough to take all of the panettone in one slightly overlapping layer
- Butter the panettone lightly then lay it out in the dish, overlapping each slice and , scattering the rum soaked dried fruit throughout
- Beat the egg, cream and milk together to combine thoroughly
- Pour the rum mixture over the panettone, then the egg mixture. Sprinkle over with sugar
- If possible leave to sit for half an hour or so.
- scatter nubs of any remaining butter over the top, then sprinkle with sugar
- Put in the pre-heated oven and bake for 30-35 minutes till the custard is set and the top crispy
- Serve with pouring cream or clotted cream
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! If you fancy doing the same, why not pin this post for later…