The best way to use up panettone after Christmas! I love bringing Italian and British cuisine together.
Around this time of the year in our house we have plenty of leftover Panettone, the Italian sweet Christmas bread that I’ve been in love with ever since I was a kid. Italian friends during Christmas period came to visit and brought to us all sort of different types of Panettone. I love such a seasonal Italian tradition and this decadent sweet bread.
What I also love is bread and butter pudding. But what I really, really love is to make Panettone bread and butter pudding!
Serves 4/6
Ingredients:
500g Panettone
3 eggs
75g caster sugar
1tsp vanilla essence (or only the seeds from 1 vanilla pod)
1tsp cinnamon powder
300ml double cream
300ml full fat milk
50g sultanas
70g diced unsalted butter
50g orange marmalade
For the cinnamon sugar:
50g caster sugar
1tsp cinnamon powder
Preheat the oven to 180C, gas mark 4. Then butter the baking dish and sprinkle 1/2 of the cinnamon sugar. Now add the sultanas.
In a bowl mix the eggs, sugar, cinnamon powder and vanilla essence (or seeds). Then add the cream and milk. Mix again till well combined.
Cut the panettone into triangles and arrange a single layer of slightly overlapping panettone slices in the prepared dish.
Pour the liquid onto the panettone, pressing down lightly to ensure the panettone has absorbed all the liquid. Now sprinkle the remaining cinnamon sugar on the top and ad the diced butter all over the panettone.
Bake for 35 minutes (you might needed a little longer it varies from oven to oven).
What you are looking for is a crisp and golden top whilst the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes.
Now place the jam to a bowl and add 2 tbsp of water. Stir it with a pastry brush and brush the runny jam all over the panettone giving it a glossy, delicious finish.
Serve it on its own or with ice cream or with pouring cream.
Enjoy with you loved ones and let me know your thoughts ones you make this.
Ciao,
Giuseppe 🙂