Panettone Bread & Butter Pudding with Apricot Jam

Panettone bread and butter pudding

Using up left overs at Christmas is a great way of saving money and enjoying those delicious last morsels from Christmas, in this recipe we offer a great way of using up your Italian panettone bread.

 

Rather than using up your bread making French toast it might be fun to impress your family with something more creative .with that in mind our ingenious chef at Bradley fold has shared with us a tasty and more modern version of bread and butter pudding that can be made with this sweet Italian bread left at the back of a cupboard.

 

Panettone bread and butter pudding

Ingredients

  • 330 g Panettone (cut into thick slices)
  • Apricot Jam   (available from our deli)
  • 2 whole eggs   (available from our deli)
  • 450 ml Whipping Cream
  • 2-3 Drops of Vanilla Extract
  • 50 g Caster Sugar

 

Method

Line a 2lb loaf tin with cling film, and pre heat the oven to 160°C/325f/gas mark 3

  1. Heat the cream in a pan with the sugar and vanilla
  2. Whisk the eggs together
  3. Slowly pour the hot cream onto the eggs whisking all the time.
  4. Spread each slice panettone generously with apricot jam
  5. Cover the bottom of the loaf tin with a layer of Panettone, apricot side down.
  6. Ladle some egg custard mix over so it is just covered, and continue layering until all the bread and custard is used
  7. Place the tin inside a large deep roasting tin and carefully pour boiling water into the roasting tin until the water reaches a third of the way up the tin
  8. Cover the roasting tin with tin foil making sure it is well sealed.
  9. Place in the oven for 45-50 minutes
  10. Remove from the oven and leave to rest for 20 minutes then turn out onto a clean plate.

This could also be a great pudding for Christmas day.  Delicious served with custard, lashings of cream or ice cream