Alastair Little’s Panettone Bread & Butter Pudding
Serves 6
This is the perfect way to use up leftover Panettone from the festive period but Jeremy says you could easily use leftover manchets as well. Extract from The Telegraph 22nd December 2007.
INGREDIENTS
110g unsalted butter1pint
580ml full-cream milk
580ml double cream
A vanilla pod split lengthways (or 1 tsp vanilla extract)
4 eggs
170g caster sugar
6 generous slices of panettone
60g sultanas soaked overnight in grappa or brandy
PREPARATION METHOD
Heat the oven to 160C/325F/gas mark 3.
Butter an ovenproof dish generously, leaving no gaps.
Put the milk, cream and vanilla pod in a saucepan and heat very gently to extract the vanilla flavour. Beat the eggs with the caster sugar in a bowl until smooth and foaming. Spread the rest of the butter on the panettone slices and make three sandwiches with the soaked sultanas in the middle. Cut them into smaller sandwiches, to better fit your dish, and arrange them therein. Bring the milk and cream to the boil and stir in the vanilla extract (if using it). Pour the mixture over the eggs and sugar, whisking well. Ladle carefully over the panettone. Leave to soak for 15 minutes. Place the dish in a large deep roasting tin. Pour hot water into the tin until it comes half way up the sides of the dish. Bake for about 45 minutes, until set but still soft. It should be golden brown with a slight crust.
Cool and chill overnight. Serve with double cream or fruit – poached pears would be nice.
