Panettone Bread and Butter Pudding

Photo: flickr user dichohecho

Ingredients

575 ml heavy milk

4 mediums egg

Panettone, cut into thick slices, butter

1 orange, zested

3 tablespoons cognac

small amount of icing 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 theicing sugar and bake for about 45 minutes.

When cooked, it will have aslight crust on top, but will still be slightly wobbly inside.(c) Jamie Oliver 2002http://www.jamieoliver.com

10.0 servings

Saturday, December 19, 2009 - 12:51am

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