Panettone bread and butter pudding with ginger gelato

Panettone bread and butter pudding with ginger gelato

Panettone e budino al burro con gelato allo zenzero

By
From
PIDAPIPÓ
Serves
8

Bread and butter pudding is my dad’s favourite dessert, so I knew I had to include a recipe for it here. I like to use panettone rather than brioche because of all the extra flavours it brings to the party – the candied fruit and so on – which help to make it special. This also makes it a really good dessert to serve at Christmas when you often have panettone left over. It’s homely, simple and it makes everybody – especially my dad – happy.

Ingredients

Quantity Ingredient
butter, for greasing
500ml milk
500ml pouring cream
4 eggs
1 tablespoon vanilla paste
115g caster sugar
1 750 g panettone, cut into wedges

Ginger gelato

Quantity Ingredient
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
4 tablespoons freshly grated ginger

Method

  1. For the ginger gelato, put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Add the ginger to the mixture and blend with a hand-held blender until smooth.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
  7. To make the bread and butter pudding, preheat the oven to 170°C and lightly grease a 35 × 25 cm ovenproof dish with a little butter.
  8. Whisk the milk, cream, eggs, vanilla paste and caster sugar together in a bowl until combined. Dip the panettone wedges briefly in the liquid mixture to coat, then arrange in the prepared baking dish in an even layer. Pour over the remaining mixture, place the dish in a roasting tray and pour enough boiling water into the tray to come halfway up the sides of the dish. Bake for 45 minutes until the custard has just set and the pudding is lightly golden.
  9. Divide the pudding among bowls and serve with scoops of the ginger gelato.
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