Bread and butter pudding

Bread and butter pudding

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

Panettone is a traditional Christmas cake from Italy, made from a butter-enriched egg and yeast dough similar to brioche. It’s absolutely perfect for making bread and butter pudding, and it means you don’t have to butter the bread, as you would if you used white sliced bread. If you’re not using panettone, dot 50 g sultanas and 50 g currants between the two layers of buttered bread.

When ready to serve, the pudding should be lovely and moist and ooze custard. Serve it warm with ice-cream.

Ingredients

Quantity Ingredient
50g butter
6 large slices panettone
8 egg yolks
175g caster sugar
1 vanilla pod, split lengthways
300ml milk
300ml cream
100g apricot jam

Method

  1. Preheat the oven to 160°C.
  2. Grease a shallow, 6 cm deep baking dish with the butter. Cut the panettone slices into squares and arrange them in the baking dish in two even layers, fitting snugly side by side.
  3. Make a custard by whisking the egg yolks and caster sugar together in a bowl until combined. Place the split vanilla pod and seeds in a saucepan with the milk and cream. Bring to a simmer, then remove the vanilla pod and pour into the egg mixture, stirring all the time.
  4. Pour the warm custard over the panettone, pressing down so the cake absorbs the liquid. Leave the pudding to stand for 30 minutes before baking.
  5. Place the baking dish in the oven and bake for 20 minutes, or until firm and golden. Leave to stand for 10 minutes.
  6. While the pudding is cooking, warm the apricot jam in a small saucepan.
  7. To serve, brush the surface of the pudding liberally with the apricot jam glaze.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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