12 Comments to 'Panettone Bread and Butter Pudding'
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We were given a panettone for Christmas which we’ve been enjoying but they’re rather large for two people and as it’s been open for a little while we thought we would try and use it up in a different way. The obligatory Christmas leftover recipes in magazines always suggest using it instead of bread in bread and butter pudding so that’s what we did.
It’s not really a recipe as such but here’s how we did it in case you want to do the same, this serves two:
Slice the panettone and cut so that it fits into your dish. Layer it up, pour over custard and leave for about 15 minutes so that the custard soaks into the panettone.
Sprinkle with sugar and then bake at 180 for about 45 minutes.
We left ours to cool so it went very firm but still retained a lovely buttery texture and vanilla flavour. I think it would be at its best served warm with lots of leftover custard.