Panettone Bread And Butter Pudding
At Christmas time no bona fide Italian would turn up to a dinner party without an elegantly packaged panettone. Being lovers of everything Italian, we thought we best try our hand at making our own, but with Nudo twist. So we started to make our own olive oil panettone, replacing the usual butter with our extra virgin olive oil.
Unlikely though it may be, if you do have any leftover, it makes the most delicious bread and butter pudding. The fragrant flavours coming through in the crispy, creamy pieces; a lovely dessert during the cold holiday evenings
- Panettone – 750g/26oz
- Butter – 75g/2.6oz
- Milk – 400ml/13.5fl oz
- Cream – 150ml/5fl oz single or double
- Eggs – 2 free range
- Sugar – 125g/1oz
- Ground cinnamon – sprinkling
- Ground nutmeg – sprinkling
- Step 1
- Preheat the oven to 180C/350F/GM4.
- Step 2
- Cut your panettone into slices about 1.5cm/½ inch thick. Butter one side of each slice and then cut it into triangles.
- Step 3
- Lay the pieces on an oven proof baking dish. Continue until you fill the dish, nice and cosy.
- Step 4
- Crack the eggs into a mixing bowl and gently whisk them with the sugar. Heat the milk and cream in a saucepan (you can add vanilla too if you like) until it just below boiling. Slowly pour the milk/cream mixture into the mixing bowl with the eggs, stirring continuously.
- Step 5
- Pour the mixture evenly over the panettone soaking each bready peak, and then put it in the oven for about 25 mins, or until the exposed panettone starts to brown. Eat straight away with cold single cream. (You can also cool it, take to a friend’s house, receive adulation, reheat and eat there).