BREAD AND BUTTER PUDDING MADE WITH PANETTONE
Ingredients:
700gr Panettone (Italian bread cake)
Butter
4 eggs
125gr caster sugar
Rum
Almonds
600ml milk
600ml fresh cream
Apricot Jam
Roasted Almonds
Vanilla essence
Rind of a lemon
Cinnamon stick.
Method:
Butter an ovenproof dish. Set oven on 170 degrees C
Slice your Panettone and lightly butter and place it into ovenproof dish overlaying.
Wet with Rum add dollops of Apricot Jam and sprinkle with roasted Almonds.
Beat you eggs with sugar. Warm your cream and milk with the rind cinnamon stick and vanilla essence once it is warm strain and pour it over your beaten eggs and mix well.
Pour the mixture over your Panettone pressing the bread down. Place in a baking tray half filled with water and bake for 35/40 minutes. Serve with custard or cream or ice cream.
Recipe and photo: Sabrina Merli
