Using Those Christmas Leftovers
Panettone Bread And Butter Pudding
Panettone is only something that we have started to enjoy over the last few years, but they seem to disappear overnight with us. We had some friends staying recently and I made this recipe from BBC Good Food and thought I’d share it as it is a great way to use up excess Panettone after Christmas. It was absolutely delicious and we demolished it that evening with hardly any leftovers, which was a bit sad I have to say. Anyway.. give it a go and let us know your thoughts.
Ingredients
50g of butter (this is optional - I use it)
250g of panettone (I just slice it to fit in the container that I’m using. Squish it in)
2 eggs
142ml of double cream
225ml of milk
1 tsp of vanilla extract
2 tbsp of caster sugar
Icing sugar (optional for sprinkling on top)
Cream (optional for serving)
Method
Turn the oven on to 160C and grease a baking dish that holds about 850ml with some of the butter.
Cut 250g panettone into wedges and leave the crusts on.
Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up. Really squash them.
In a bowl, whisk together the 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
Dust with icing sugar and serve with cream.