Panettone bread and butter pudding
Posted: 15 February '10 by Niall
Italian bread and butter pudding
We had a big whack of Panettone left over after Christmas, and with “waste not, want not” being our motto for the new year, I was wondering what I could do to make the most of the Italian bread.
Panettone is a type of bread from Milan in Italy, made with candied orange, lemon zest, and raisins, and is traditionally eaten over the Christmas holidays. Although it’s still quite rare to see them in Northern Ireland, more and more delicatessens are stocking them now.
This recipe for Panettone Bread and Butter pudding comes from chef Giorgio Locatelli, a hodge podge of Italian and British – a bit like the man himself!
What sets this dessert apart from the old-fashioned, school-dinner type of desserts that I love is the addition of some grappa-soaked sultanas for a nice, boozy edge to the dessert!
You can see the photos here:
Serves 6-8
Ingredients
For the Panettone
- Panettone, cut into thick slices and buttered
- 75g sultanas
- A little icing sugar
- Some dark Moscovado sugar
- A little jam (I used apricot preserve)
- Some Grappa (optional)
For the custard
- 570ml/1 pint milk
- 55ml/2fl oz single cream
- 1 vanilla pod
- 4 eggs, yolks only
- 30g/1oz caster sugar
- 2 level tsp cornflour
You’ll also need a large saucepan, a whisk, a wooden spoon, and a good deep oven-proof dish.
Method
Method – The custard:
- Take a knife and slice the vanilla pod down the length of the pod
Place the pod in a second saucepan, making sure to get all of the small black seeds from the blade of the knife in there as well. - Add the milk and cream to the saucepan and bring the lot to simmering point over a low heat.
- Remove the vanilla pod.
- Whisk the yolks, sugar and cornflour together in a bowl until well blended and the mixture is pale yellow.
- Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
- Return to the pan, and over a low heat gently stir with a wooden spoon. You’ll know when the custard is thick enough when a clear line remains when you run your finger down the back of the custard-covered spoon
Method – The bread and butter pudding:
- If you are using Grappa to soak the sultanas then place the dried fruit in a bowl and cover with the grappa – you could do this the day beforehand to get the most flavour into the fruit.
- Preheat the oven to 180°C
- Cut the panettone into thick wedges and butter each side.
- Arrange the wedges around a casserole dish, working around the circumference and finally lining the centre of the dish with the edges pointing upwards.
- Sprinkle the sultanas across the panettone.
- Pour the custard into the casserole dish, until the custard almost covers the panettone leaving only a centimetre of each point showing.
- Take your egg-wash brush and dip it into the apricot preserve (or whatever you are using) and brush the points of the panettone that are showing.
- Sprinkle the moscavado sugar over the apricot jam.
- Place the bread and butter pudding into the oven for about 45 minutes. When cooked, it will have a slight golden crust on top but will still be slightly wobbly inside, and the moscovado sugar will be sticky and toffee-like.
- Spoon the dessert into a bowl and pour a little double-cream over the dish to serve.
Enjoy!
Other information
Grappa is a fiery Italian brandy of between 37.5% and 60% alcohol by volume.
Our Panettone bread and butter pudding
Tags: christmas, giorgio locatelli, italian food, leftovers, panettone, recipe
Categories: Recipes
