If only smashing together British and Italian classics always went this well. This is up there with the original British bread and butter pudding, but with much less effort involved. Whisk, slice, soak, bake, and you’re done. Panettone at its best!
“Oh good, the car is in needed of a good wash” would be the standard response you’d get from my uncle, on the Scottish side of the family, whenever we’d bring him a panettone over from Italy. Now, I’ve never actually tried using panettone as a sponge replacement to clean my car (the making of a great youtube video or what?), but I do think it would do a phenomenal job, albeit a bit of a waste.
That said, my uncle is most definitely onto something; and that is panettone’s quite remarkable ability to soak up tons of liquid. Instead of soapy water, however, in this recipe I’ve used custard.
So, if you’re a fan of panettone then unbox the one you got at Christmas and get slicing. If you’re less of a fan, then just trust me and give this a go. Look at the ingredients – how can it go wrong?
This recipe is slightly adapted from the already brilliant and super easy Waitrose recipe. I’ve balanced out the milk/cream ratio, in favour of cream of course, and added some icing sugar and cinnamon for good measure.
Serves 6. Prep time 10 mins; cook time 50 mins.
25g unsalted butter
8-10 thick slices panettone
200ml whole milk
100ml double cream, plus extra for pouring
50g demerara sugar
1/2 tsp ground cinnamon
a pinch grated nutmeg
dusting of icing sugar
- Pre-heat oven to 180C
- Butter a medium sized baking tray and start layering in the panettone slices.
- Stagger each slice, crust facing upwards, so as you expose an inch or so of panettone sponge from each slice. The crusts will crisp up when baked and give a great texture to the pudding
- In a bowl beat the eggs, then whisk together with the milk, cream, sugar and cinnamon
- Pour evenly over the panettone
- Place the tray inside a larger baking tray half-filled with boiling water and bake for 50mins or until crispy and golden on top
- Dust with a little icing sugar and serve up with a generous glug of cream