So far, I have never met a bread pudding I didn’t like. This one was no exception. In fact, it’s the best bread and butter pudding I’ve eaten this year.
While grocery shopping after the recent holidays, I came across a box of panettone. You know what that is, right? It’s a sweet bread filled with raisins and mixed peel and it is delicious. Panettone is traditionally served around Christmas and New Years especially in Milan, Italy where it originated.
Although I make most of the stuff I eat from scratch, I’m just fine buying panettone, especially after the season has ended and the price is marked down! I knew I was going to make this dish, so I sliced the bread and stored it in the freezer until I was ready. A good tip in keeping with the current food-cost-cutting theme here on whatfoodimade: buy food when it’s on sale and store it in the freezer.
So while it may be too late to make this again soon as I never see panettone in the shops any other time of the year, I will be on the lookout for this seasonal treat next December.
Here’s what happened:
Got the panettone.
Cut it into cubes.
Got the baking dish ready by buttering it, then sprinkling with sugar crystals.
Got the marmalade measured.
Got the chocolate and chopped it.
Loaded half the panettone cubes into the dish.
Then made the custard.
Added the butter to the milk and cream and vanilla pod (not shown) and heated that.
Whisked the eggs and white sugar together.
After adding the eggs and sugar to the milk, cream and butter and cooking that, the mixture was strained to remove the vanilla pod and any cooked eggs.
Back to building the pudding.
Added chocolate and marmalade in carefully positioned pockets of goodness.
Topped with the remaining panettone and custard. Then sprinkled 1 tablespoon of brown sugar crystals over top.
After 30 minutes in the oven: Bonkers Bread and Butter Panettone Pudding Tart.
A happy bonus: the sugar that was sprinkled on the bottom of the baking dish mixed with the butter and made a tasty syrup.
I may have undersold this pudding in the header. It is fantastically delicious. And completely worthy of being the anniversary post for this blog… four years ago today was my first whatfoodimade posting. Thanks for reading!
My method differed from the original and worked out very well. Here’s the original recipe:
Bonkers Bread and Butter Panettone Pudding Tart
A total showstopper
Cooks in 1 hour plus resting
125 g unsalted butter, plus extra for greasing
4 tablespoons demerara sugar
750 g plain panettone
1 vanilla pod
300 ml double cream
300 ml whole milk
5 large free-range eggs
100 g golden caster sugar
60 g quality dark chocolate (70%)
60 g bitter orange marmalade
OK guys, we all know we love bread and butter pudding, but it’s time for a change. This version is super-fun – ripping up a panettone, layering it with chocolate, marmalade and custard, then baking it until golden and gorgeous in a tart tin. It’s a total showstopper, unexpected, and from a flavour and comfort perspective I’m sure there won’t be much conversation happening round the table when you bring this bad boy out.
Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!