PANETTONE BREAD AND BUTTER PUDDING
Steps:
- To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
- Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
- Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
PANETTONE BREAD AND BUTTER PUDDING WITH MARSALA
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas I absolutely love it and keep taking sneaky slices. It makes a splendid festive version of bread and butter pudding, like this.
Categories Christmas: Desserts Christmas: What's Left? Desserts Hot Puddings
Yield Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 11
Steps:
- Begin by putting the raisins in a small saucepan with 50ml of the Marsala and bring them up to simmering point, then remove them from the heat then leave to soak and cool for about 40 minutes. Meanwhile preheat the oven to 180C, gas mark 4. Then butter the slices of panettone and cut each one into quarters measuring about 6cm (if you are using the small panettone, just halve them). Now arrange a single layer of slightly overlapping slices in the prepared dish, saving all the nicest-looking pieces for the top. Next drain the raisins and reserve the liquid. Sprinkle half the raisins over the panettone, and all of the candied peel. Now arrange the remaining slices of panettone on top, overlapping them attractively so the crusts are prominent, then sprinkle with the remaining raisins. Next, in a large glass jug (it will need to be more than 570ml), measure out the milk, double cream, the remaining 100ml Marsala and the Marsala juices from the raisins. Now use a mini-whisk to whisk the caster sugar, lemon zest and beaten eggs. Then pour the whole lot over the panettone and grate the nutmeg over the top. Pop the dish on a baking tray and bake for 50 minutes until the top is crisp and golden and the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes, then serve with some chilled pouring cream. Not sure what Marsala is? Read Travels with Delia to find out
PANETTONE BREAD AND BUTTER PUDDING WITH VANILLA AND CHOCOLATE
Vanilla Panettone Bread and Butter Pudding is a sumptuous celebratory twist on a classic British pudding. The rich but airy Italian festive bread is full of delicious Christmas flavours. I've added fabulous, fragrant vanilla and decadent chocolate for the most indulgent pudding of the season.
Provided by Helen Best-Shaw
Categories Desserts
Number Of Ingredients 9
Steps:
- Put the oven on to 180C / 170C fan / Gas 4Cut the panettone into 2.5 cm / 1" cubes.
- Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish.
- Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to work too hard at this!
- Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
- Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don't squash them!
- Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
- Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
- Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.
Nutrition Facts : Calories 229 kcal, Carbohydrate 10 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 104 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
PANETTONE PUDDING
This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
- Cut 250g panettone into wedges, leaving the crusts on.
- Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
- In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
- Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with spoonfuls of whipped cream.
Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PANETTONE BREAD PUDDING
If you've bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that's airy and melting, we hope you don't have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that's past its prime, here's how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It's close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.
Provided by Tejal Rao
Categories breakfast, brunch, custards and puddings, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it's still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
- In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 23 grams, TransFat 1 gram
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- Lightly grease a 2.5-litre ovenproof dish. Put a layer of panettone slices in the dish, sprinkle with some dried fruit and top with another layer of panettone. Continue until the panettone and fruit are used up.
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