Quick & Easy

Panettone bread and butter pudding

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.
2H 5M



1.Preheat oven to moderately slow. Grease deep 22cm-round cake pan; line base and side with baking paper.
2.Cut panettone in half from top to bottom (reserve half for another use); cut remaining half in half again, then crossways into 1.5cm slices. Toast panettone lightly both sides; spread one side of each slice with butter while still warm. Slightly overlap panettone slices around edge of prepared pan; layer remaining slices over base of pan.
3.Combine milk, cream and sugar in medium saucepan. Split vanilla bean in half lengthways; scrape seeds into saucepan, then place pod in saucepan. Stir over heat until mixture boils. Strain into large heatproof jug; discard pod. Cover; cool 10 minutes.
4.Beat egg yolks and eggs in medium bowl with electric mixer until thick and creamy. Gradually beat in hot milk mixture; pour custard over panettone in pan.
5.Place pan in large baking dish; add enough boiling water to dish to come halfway up side of pan. Bake, uncovered, in moderately slow oven about 1 hour 30 minutes or until custard sets; stand in pan 30 minutes. Carefully turn pudding onto wire rack; turn top-side up onto serving plate.
6.Stir jam and liqueur in small saucepan over heat until combined; strain. Brush jam mixture over warm pudding.

This recipe is best if made on the day of serving, but will keep for up to 2 days. You can use Cointreau, Grand Marnier, Curaçao or any other orange-flavoured liqueur in this recipe. Replace the liqueur with water for a non-alcoholic dessert. Panettone is a sweet Italian yeast bread and can be found at most gourmet delicatessens. Fruit bread can be used instead.


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