A delicious combination of Christmas bread and pudding! You can use pannetone left-overs to make a beautiful festive treat. Panettone is a famous traditional Italian Christmas bread. Today, you can find panettone in many stores all over the world. So, if you like the taste of panettone just like I do, then this panettone bread-and-butter pudding is the real deal for you this holiday season. Try it! Here is the recipe:
- 100 grams/3 ½ oz raisins, sultanas or chopped dates
- 4 tablespoons brandy
- 300 ml/10 fl. oz milk
- 450 ml/16 fl oz. heavy cream
- 1 vanilla pod, split, or 1 teaspoon vanilla extract
- 175 grams/6 oz. butter, softened, plus extra for greasing
- 10 medium loaf-sized slices of panettone, preferably chocolate-flavored, or white bread, crusts removed
- 4 eggs
- 175 grams/6 oz. caster sugar
- Vanilla ice cream, to serve
- Put the raisins in a bowl white the brandy and leave to soften for an hour or two. In a small saucepan, warm (but do not boil) the milk and add the split vanilla pod. Leave to stand for 30 minutes.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Butter a shallow ovenproof dish. Butter the panettone slices, cut them diagonally in half and lay in an overlapping pattern in the dish. Remove the softened raisins from the brandy, reserving the brandy, and sprinkle them over the panettone.
- In a large bowl, whisk the eggs with the sugar. Remove the vanilla pod from the milk and discard, then add the milk and cream to the egg mixture. Add the reserved brandy and whisk.
- Pour this mixture over the panettone and press the slices down as that they soak in the custard/. Make sure that the edges don’t stick out too far above the surface of the custard. Transfer to the preheated oven and bake for 30-40 minutes, until the custard has dried and set golden brown, but before the panettone burns. Serve hot, with vanilla ice cream.