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I came across this simple treat years ago when watching Jamie Oliver in one of his early TV shows (my notes on Jamie). Panettone in a bread & butter pudding provides a flavorful basis loaded with raisins & candied lemons & candied oranges – so you only need to add eggs & milk &…
I started w/ a medium size panettone of about 500 g bought in my trusted food store. At first I thought about using the whole panettone, but then I made a touchdown in reality. Having in mind the size of the casserole I planned to use & the number of people to indulge in the dessert – mainly my better half & me – I decided to confine me to half of the panettone.
For the record:
Of course you may also start w/ plain white bread or brioche… Then you’ll have to add raisins, candied fruit like you like it.
Just cut the panettone into halves & then cut a half into slices like on the photo. Always have in mind that there is another half waiting for you – so resist the temptation to start eating the buttered slices at once!
What do we need?
Surprisingly few ingredients:
- panettone in slices
- caster sugar & vanilla sugar
- zest of an organic orange
- eggs
- milk & cream.
Start w/ preheating the oven to 160° C w/ fan.
As I stated – once more – make a row of panettone slices & butter them generously.
Grate the zest of the organic orange.
Mix milk, cream, sugar, vanilla sugar & eggs w/ an egg whip. Add the orange zest.
Ready.
Butter the casserole.
Now: dip each slice of panettone in the liquid & arrange the slices in the casserole.
Just stack them up – as evenly as possible. Finally pour the rest of the liquid in the casserole.
Add some brown sugar on top – ready to march into the preheated oven.
After about 40 min the bread & butter pudding is done. The liquid has thickened & is very creamy when leaving the oven. It’ll set a little more when cooling – even more when resting the fridge.
Enjoy!
- 250 g panettone 1/2 panettone
- butter for the slices & the casserole
- 3 eggs
- 250 ml milk
- 250 ml cream
- 70 g caster sugar
- 30 g vanilla sugar
- zest of an organic orange
- 1-2 tbsp brown sugar
- a casserole
- an egg whip
- Preheat the oven to 160° C w/ fan.
- Cut the panettone into 2 halves; set aside 1 half of the panettone for whatever you like - cut the 2nd half in thick slices (about 1.5 - 2 cm thick).
- Butter the slices generously.
- Butter the casserole generously.
- Grate the orange zest.
- Mix together the eggs, the milk & the cream w/ an egg whip.
- Add caster sugar, vanilla sugar & orange zest.
- Mix well.
- Take a slice of panettone & dip it into the liquid mix (for 1-2 seconds or so) & place it in the casserole.
- Proceed alike w/ all the panettone slices & fill the casserole.
- Pour the rest of the liquid in the casserole.
- Sprinkle brown sugar all over the top.
- Let it bake in the preheated oven for about 40 min.
Leave the bread & butter pudding in the casserole & cut out heaps of the delicious mess w/ a tablespoon.
You may serve the dessert when coming out of the oven – ok: it’s very, very hot! So better let it set for about 10-15 min.
You may also let it cool down to room temperature. In my opinion that’s the best version for the dessert.
You can store the bread & butter pudding i. e. the leftovers in the fridge. Also at fridge temperature it’s fine!
For the record:
It’s up to you if you add a generous scoop of vanilla ice cream or chocolate ice cream or…
The businesswoman w/ too many office hours thinks
This sounds delicious & easy & fast.
I like panettone very much & honestly I’m always a little disappointed when Xmas season is over & the last panettone vanishes from the shelves of my trusted food store.
Of course it’s possible to do the bread & butter thing w/ white bread, however, I think raisins are inevitable. The trouble with raisins: if you buy some in your trusted food store you at least get about 250 g… very much… Raisins like to get sticky when stored for weeks or months…
