Ingredients
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60g butter, melted
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4 x 1 cm thick slices panettone
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100g Apricot Paste sliced
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300ml milk
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300ml cream
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4 free range eggs
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1 vanilla bean split
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125g caster sugar
Bread and Butter Pudding with Apricot Paste
Method
Remove the crusts from the panettone, butter it and then grill it on both sides in a griddle pan until golden. Butter a 22 centimetre ovenproof dish and arrange the slices of panettone over the base. Slice the apricot paste and sprinkle over the top of the panettone.
Preheat the oven to 200C. Bring the milk and cream to a simmer in a saucepan. In a separate larger bowl mix the eggs and caster sugar. Split the vanilla bean and scrape the seeds into the milk mixture. Stir the hot milk and cream into the egg mixture, and then pour this carefully over the bread.
Stand the dish in a water bath, making sure the hot water is ¾ of the way up the sides of the dish. Bake for about 25-30 minutes until set; allow to cool a little before serving so that the custard can finish setting.
Alternatively, you could cook without a water bath at 160C for 45 minutes, after firstly letting the pudding mixture stand for ten minutes so the custard can set.
Note: Panettone can be purchased from good continental delicatessens and gourmet food shops, or alternatively it can be replaced with a good white bread.
Submitted byMaggie Beer
Tips and Tricks
Panettonne is a favourite Christmas bread, but bread and butter pudding is fantastic using any leftover bread you have to hand. Use thick slices for best results.
Leftover custard from Christmas pudding will make for a great replacement if you don’t have cream. You can also experiment adding summer fruits such as cherries, nectarines or peaches.
We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.
