Panettone Bread and Butter Pudding

8 Dec

Hannah Brownlow

You know Christmas is on the horizon in Italy when you start seeing panettone in the supermarkets. It literally means big sweet bread and is quite frankly heavenly. But I am not Italian and would feel an imposter giving the recipe for panettone, therefore I will combine a great Italian institution with an equally magnificent British one. Ladies and gentlemen, I give you panettone bread and butter pudding.

  1. Start by getting yourself a regular-sized baking dish and greasing it. Put the oven on at 160˚C (140˚C for a fan oven).
  2. Slice up the panettone so that it will fill the dish with one or two layers. Butter the slices, placing them butter-side-up in the dish.
  3. Whisk together two eggs, a 150ml carton of double cream, 225ml of milk, a dash of vanilla essence, and 2 tbsp of caster sugar. Pour this over the panettone.
  4. It’s now ready to go in the oven for about 30-40 minutes, or until it’s browned on top.

Once ready, it’s nice served with custard or cream. A nice variation is to spread the panettone with a little marmalade as well as butter, for a fruitier flavour.

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