The festive holidays may be over, but delicious reminders of exquisite meals could still be found in the kitchen. We have tasted this delicious Panettone, heavy crusted with almond paste and filled with candied orange peels. We have tried it at breakfast, we have sampled it with the afternoon tea, yet a large portion of it still remains. Now is time to transform this beauty into something even more heavenly divine like a Panettone Bread and Butter pudding.
While layering the buttered slices I am generously drizzling over table spoons of aromatic sweet and pitter orange peel flavoured French liqueur. As a result the Bread and Butter pudding turns out decadent and rich, beautiful enhanced with delicious aromas. What a delightful end to a wonderful holiday season.
- 750g stale panettone
- 75g unsalted butter, softened, plus extra for greasing
- 4-5 tbsp Cointreau liqueur
- 4 large eggs
- 25g caster sugar
- 450ml full-fat milk
- 300ml double cream
- 1 tsp vanilla extract
1. Slice the panettone into wedges and lightly butter one side of each.
2. Place in a two-litre greased ovenproof dish, butter side up, in a single overlapping layer. Drizzle with the orange-flavoured liqueur.
3. Mix the eggs and sugar in a bowl, whisk in the milk, cream and vanilla, pour over the panettone and leave to stand for 30 minutes.
4. Meanwhile heat the oven to 170C. Place the dish in a roastingenough just-boiled water into the tin to come halfway up the sides of the dish. Bake for 35-40 minutes, then rest for 10.
5. Serve warm, optionally with whipped cream.