Every year for Christmas someone gives me a loaf of panettone. After the frovolity and gluttony of the 25th, that loaf sits in my pantry, untouched, unloved and intact. No one in my family wants to fill up on bread when there are so many other scrumptious dishes to gorge upon.
This year I was determined to use that panettone, and I think this bread and butter pudding recipe was the right way to go. The cinnamon, citrus and raisin flavours from the loaf are transferred to the custard mixture, the Grand Marnier gives the dish a grown-up edge, and the vanilla essence ties the whole thing together. The dry, spongy texture of the bread is perfect for soaking up the rich custard as the pudding bakes.
This dish is warm and comforting, and also happens to be a variation of a classic. If you happen to have some leftover panettone, give it a go!
Panettone Bread and Butter Pudding
1 loaf panettone
2 tbsp Grand Marnier
300 mL thickened cream
300 mL milk
1/4 cup caster sugar
zest of 1 orange
1 tsp vanilla essence
1/2 tsp cinnamon
60 g softened butter
1. Combine eggs, milk, cream, caster sugar, Grand Marnier, orange zest, vanilla essence and cinnamon in a large bowl or jug. Whisk until ingredients are well combined, and set aside.
2. Slice the loaf of panettone in half lengthways, so that you end up with two semi-circles, then cut those semi-circles into slices (depending on how much you have and how big your baking tray is - I used inch-thick slices). Butter both sides of your slices, then layer into your baking tray.
3. Pour custard mixture evenly over slices, and let stand for half an hour or until bread has completely soaked up the mixture. Preheat the oven to 180 degrees celcius, and bake for approximately 30 - 40 minutes until custard is firm. Serve immediately with ice cream or icing sugar, serves 4.