Panettone Bread and Butter Pudding

[Guest guest]

@@@@@

Panettone Bread and Butter Pudding

 

1 pint milk, (don't use 2 percent, 1 percent, or skim)

1 pint double cream, (heavy cream)

1 vanilla pod

4 medium eggs

6 ounces caster sugar, (superfine sugar)

Panettone, cut into thick slices and buttered

1 orange, zested

A little icing sugar, (confectioners sugar)

 

 

 

 

 

To start the custard base, bring the milk and cream just to a boil in a

saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan

with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream

and remove the vanilla.

Preheat the oven to 325 degrees F (160 degrees C/Gas 3).

Dip each slice of panettone into the custard and pile into a buttered baking

dish. Pour the remaining custard slowly over the bread, place the dish in a

roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and

bake for about 45 minutes. When cooked, it will have a slight crust on top, but

will still be slightly wobbly inside.

 

Makes 8 to 12 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

 

Author: Chef Jamie Oliver

Source: TV Food Network, Episode#: JO1A08

Formatted by Chupa Babi: 07.10.08

 

ChupaNote: This makes up nicely with King's Hawaiian Bread.

-----