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Panettone Bread & Butter Pudding

INGREDIENTS

     +    
Main Mixture

Softened butter for spreading

6 slices panettone

300g orange marmalade

500ml milk

250ml cream

3 eggs

110g caster sugar

Pinch salt

1 tbsp orange zest

1 Tsp vanilla essence

     +    
Dried Fruit Mixture

20g currants

20g sultanas

20g golden raisins

1 tbsp orange zest

4 tbsp brown sugar

Extra brown Sugar for sprinkling over pudding

Method

     +    
Main Mixture

Pre heat the oven to 160c

Spread the butter onto the panettone, then the marmalade and then cut in half.

Bring the milk, cream, vanilla, orange zest, half of the sugar, and salt to a simmer, then leave for 15 minutes.

Whisk the eggs with the rest of the sugar.

Re-simmer, the milk and cream before pouring into the eggs, then pass through a fine sieve.

     +    
Dried Fruit Mixture

Arrange the bread into an oven proof dish in 3 layers.

In between each layer, add the custard to soak in, then sprinkle over a 1/3rdof the dried fruit and sugar.

Finish with the last of the custard and leave to soak for 30 minutes.

Sprinkle over extra demerara sugar and then place the pudding in a water bath coming halfway up the side and then bake until the custard is just set for about 45 minutes to 1 hour.

Share on facebook
Share on twitter
Share on whatsapp

Panettone Bread & Butter Pudding

INGREDIENTS

   +   
Main Mixture

Softened butter for spreading

6 slices panettone

300g orange marmalade

500ml milk

250ml cream

3 eggs

110g caster sugar

Pinch salt

1 tbsp orange zest

1 Tsp vanilla essence

   +   
Dried Fruit Mixture

20g currants

20g sultanas

20g golden raisins

1 tbsp orange zest

4 tbsp brown sugar

Extra brown Sugar for sprinkling over pudding

Method

   +   
Main Mixture

Pre heat the oven to 160c

Spread the butter onto the panettone, then the marmalade and then cut in half.

Bring the milk, cream, vanilla, orange zest, half of the sugar, and salt to a simmer, then leave for 15 minutes.

Whisk the eggs with the rest of the sugar.

Re-simmer, the milk and cream before pouring into the eggs, then pass through a fine sieve.

   +   
Dried Fruit Mixture

Arrange the bread into an oven proof dish in 3 layers.

In between each layer, add the custard to soak in, then sprinkle over a 1/3rdof the dried fruit and sugar.

Finish with the last of the custard and leave to soak for 30 minutes.

Sprinkle over extra demerara sugar and then place the pudding in a water bath coming halfway up the side and then bake until the custard is just set for about 45 minutes to 1 hour.

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