Mrs. Jackson Cooks

Life through food

What to do with leftover Panettone? Bread and butter pudding, of course!

on January 8, 2011

If you’re wondering what to do with the leftover pannetone before it goes mouldy and you’re absolutely sick of eating things with dried fruit in them like christmas cake and mince pies, then, this is the perfect recipe for the pannetone.  We had a chocolate one which we were given and I think we were chocolated out by the boxes of chocolate biscuits and quality street we had already eaten!  The idea of chocolate pannetone just didn’t appeal.

However, I was not taking it back home again from Scotland to be faced with eating it, especially as I’m now trying to lose the weight I put on from all the eating over Christmas!  So something had to be done.  So I had the idea of bread and butter pudding.  It’s just such a great pudding and I rarely get to eat it as I can’t eat bread.  And it’s super simple to make and handily used up what was left in the fridge that we couldn’t cram in the pasta bake!  A perfect ending to the last meal we had – of leftovers!  What’s more like leftovers than bread and butter pudding?!  Apart from bubble and squeak that is.

I got the recipe from waitrose online.  I had found another recipe, but it used 8 eggs and we didn’t have that many and we weren’t going to buy any more food so I looked for one with fewer eggs and waitrose did the trick.  You can find the original recipe here:

http://www.waitrose.com/recipe/Panettone_and_Butter_Pudding.aspx

You don’t have to use chocolate pannetone like we did, but you can.  In fact, any pannetone of any kind at all will do fine.  I also added blanched flaked almonds and dried mixed fruit to ours, which was delicious.   You could add any other fruit or nuts that you like to this, fresh or otherwise.  Hazlenuts would be nice too, as would dried cranberries or apricots or just raisins. If using a traditional pannetone you could add chocolate drops instead of the fruit.

We served it with brandy cream which went really well with it and used up the remainder of the cream, the one remaining satsuma and the brandy.  Perfect.  But it would taste just as good with custard, brandy sauce, or icecream.

Unfortunately I forgot to take a photo, but it did look as good as it tasted.  But you’ll have to take my word for it!  It didn’t, however, look like the waitrose photo!

Chocolate pannetone bread and butter pudding with brandy cream

Serves 6 (with a bit leftover for the midnight munchies)

1 large pannetone, sliced as flatly as possible.

3 eggs, beaten

200ml milk (we used semi-skimmed not whole as the recipe suggests)

100ml double cream (I added more cream than the recipe suggests to compensate for the semi-skimmed milk)

2 tbsp sugar (I used less sugar with it being a chocolate pannetone and already very sweet)

1 tsp freshly grated nutmeg

100g dried mixed fruit (or any other dried fruit)

50g blanched flaked almonds (or other nuts)

for the brandy cream:

300ml double cream

2-3 tbsp brandy (depending on how strong you like it)

zest of 1 orange (or satsuma, or clementine)

50g caster sugar

  1. Preheat the oven to 180 degrees celsius.   Grease a baking dish with butter.
  2. Layer the sliced pannetone in the dish, overlapping well.  Sprinkle over the dried fruit and nuts, getting them into any corners and nooks and crannies.
  3. Add the milk, cream, sugar and nutmeg to the beaten eggs and beat well to combine.
  4. Pour the mixture over the pannetone, taking care at the edges, make sure you don’t leave bits dry.  I used a spoon on the tricky edges and corners.  Leave for at least 15 minutes, for the pannetone to soak up the sauce and go all sqidgy.
  5. Place in the oven for about 25-30 minutes to bake, until it’s cooked and golden on top.
  6. Meanwhile make the brandy cream.  Put the cream in a large bowl with the brandy, zest and sugar.  Whisk hard until the cream is stiff and forms peaks when you remove the whisk.  Whilsts it’s definitely easier with an electric whisk, I used a hand one and it only took me 5 minutes at most, so it’s totally doable without one.  Taste for more brandy or sugar, add if needed and mix well.  The place in the fridge until needed.
  7. Serve the pudding with a dollop of brandy cream on top and relief that you’ve finally managed to do something with that pannetone!
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