I’m not a huge fan of panettone but there is often one knocking around after Christmas and it does make a delicious cheat’s bread-and-butter pudding. This one came from the bottom box of a ‘Tower of Treats’ and was re-gifted to me in January. I was thrilled because I new exactly what to do with it.
Since there is fruit, mixed peel, butter and sugar already in the panettone you don’t need to add any extra – which is why I use the word ‘cheat’. If you have a particularly sweet tooth you can add some extra sugar to the custard if you like and I do add a light smear of extra butter to the top of each slice of panettone for a nice crispy crust.
It’s the perfect comfort food but very indulgent. Carbs, sugar, fat – it’s all in there. Sorry if you’re trying to be good. I’ll aim for a healthier recipe next time.
Panettone ‘bread-and-butter’ pudding
- 1 panettone (mine was 500g and 20cm diametre), cut into slices about 2 cm thick
- 30g of butter
- 300ml of double cream
- 600ml of milk
- 4 large eggs
- 2 tablespoons of demerara sugar
- Optional – 50g of caster sugar
Lightly butter a ceramic baking dish approximately 20 cm x 30 cm (or one with a similar area).
Spread the rest of the butter thinly over the top surface of each slice of panettone and arrange in a single layer in the dish but with each slice overlapping the next (as above). If you want it to look prettier then you can cut the panettone slices into smaller pieces but I don’t bother.
Whisk together the eggs, milk, cream and, if you have a sweet tooth, the caster sugar.
Pour this over the top of the panettone slices, cover with cling film and leave in the fridge for at least an hour for the bread to soak up the custard mixture.
When you are ready to cook, remove the cling film and sprinkle over some demerara sugar and a good grating of nutmeg.
Place in an oven preheated to 180oC for 45 minutes – one hour (or until the custard is set – you can test this with a knife in the middle and if it comes out clean then it’s done – and the top is a deep golden brown). Mine took 55 minutes.
Let it stand for 10 minutes (if you can wait that long) before serving. Serve with pouring cream if you like but I think it is perfect just for itself.