We Love Panettone
Panettone Bread and Butter Pudding
Panettone is our one of our favourite cakes during the Christmas season. Italians have Panettone in the morning with a cappuccino, in the afternoon with Vin Santo—or actually, any time of day.
At The River Cafe, we are making our Italian Bread and Butter Pudding by using Panettone with raisins and dried fruit instead of the traditional bread.
Here is the recipe:
Panettone Bread and Butter Pudding
Serves 8
1 litre milk
1 litre cream
2 pods of vanilla
240g sugar
8 egg yolks
Small pinch of salt
750g panettone
50g melted butter
Make a custard by bringing the milk and cream with the vanilla to a boil. Whisk together the eggs, sugar and salt and temper in the hot milk and cream. You don't need to cook it out, it is a relatively thin custard.
Slice the panettone into 1cm slices and lightly grill. Tear into pieces.
Brush a large baking dish with melted butter and layer in 300g of torn, grilled panettone so the pieces fit together. Pour over 900ml of the warm custard. Allow to sit for half an hour to soak.
Sit in a bain marie and bake at 160°C (Fan 3) for 30-40 mins or until the custard has gently set; it should still be soft but not have any completely liquid custard when you push down on it.
Let the pudding cool and serve with extra custard.
Forno Gentile Panettone, 750g
Forno Gentile Panettone, 750g
Rosenthal Cappuccino Cup and Saucer
