festive bread & butter pudding

The run up to Christmas is great for foodies with a tantalising smorgasbord of delicious and exotic food on offer. There is so much to choose from and as I’m known for my love of cooking I’m also lucky enough to receive gifts of food, mostly useful with only a few oddities over the years.  I love receiving a gift of a fruit packed panettone, and whilst great on its own it does make a fantastic bread and butter pudding.  My husband is revolted by the idea of bread and butter pudding (or “soggy bread pudding” as he likes to call it) and refuses to eat it. However, if I tell him it’s panettone pudding he yums it up without a word! It’s rich and indulgent, but perfect for those cold winter nights as its quick to prepare and ready in no time.

panettone bread & butter pudding

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Serves

4-6

Ingredients

• 500g fruit panettone (approx 1/2 a large panettone)
• soft butter
• 300 ml milk
• 60 ml double cream
• 50g caster sugar
• 3 eggs (beaten)
• freshly grated nutmeg

Directions

Butter the inside of an 8" oven-proof dish. Cut the panettone into slices and butter one side. Then cut the slice into quarters. Arrange the slices of panettone in two overlapping layers within the dish.

In a separate bowl mix together the milk, double cream, caster sugar and eggs. Pour the mixture gently over the bread, taking care to ensure good coverage.

Cover with a generous sprinkling of grated nutmeg and bake in a preheated oven for 30 minutes at 180CFan.

Note

We like to use a fruit filled panettone when making this recipe, the Lidl Favorina panettone we used here is fruit laden and has a lovely citrus note. If you are using plain pandoro, bread or brioche which does not have fruit already added, then add 50g Currants and 10g Candied Peel and sprinkle between each of the two layers. You may prefer to leave the fruit out altogether.

As a festive twist it’s also nice to add the grated zest of one lemon and a clementine to the custard mixture.