We received a panettone as a gift and I was stuck for what to do with it, so I decided to make a bread and butter pudding after I’d made some meringue because I had 6 egg yolks hanging about. This is adapted from a Gary Rhodes recipe.
1 medium/large fruit panettone, broken into chunks (if you don’t have one, you could use slices of fruit loaf. Or just plain bread, to be honest – but then you need to add sultanas).
6 egg yolks
3/4 pint 1% milk (or milk of your choice)
3 oz golden caster sugar, plus extra for sprinkling on top
2 oz butter, melted
1/4 tsp vanilla extract
Pinch of ground nutmeg (or cinnamon if you prefer)
- Butter a large baking dish and preheat the oven to 160 degrees Celsius
- Place the panettone chunks into the dish and press down lightly to ensure they’re well packed
- Drizzle the melted butter evenly over the panettone – you could, if you wish, individually butter slices of it instead – but I prefer this way, as it’s less faffing
- In a large heatproof bowl, beat the eggs, vanilla, nutmeg and sugar together
- Heat the milk until almost at simmering point, then pour over the eggs, whisking continuously
- Pour the resultant custard over the panettone and leave for 10 minutes to soak in
- Sprinkle sugar over the top and bake in a bain marie for 20-25 minutes until the custard is set with a bit of a wobble and the top is golden brown
NB: A bain marie is a water bath which ensures more even cooking and is usually used for custards/creme brulees. Put your dish into a roasting pan and pour warm water round it until it reaches just below the level the custard sits at.