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.
- 400 g Panettone Sliced or torn into chunks
- 150 ml Double Cream
- 100 ml Milk
- 2 Medium Eggs
- 50 g Sultanas or Raisins
- 15 ml Rum
- 60 g Butter
- 15 g 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
If you want to make this recipe with brioche or any sweet bread mix, just double the quantity of dried fruit (and rum to soak!)
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 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…