PANETTONE BREAD AND BUTTER PUDDING
Steps:
- 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.
PANETTONE BREAD AND BUTTER PUDDING WITH MARSALA
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas I absolutely love it and keep taking sneaky slices. It makes a splendid festive version of bread and butter pudding, like this.
Categories Christmas: Desserts Christmas: What's Left? Desserts Hot Puddings
Yield Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 11
Steps:
- Begin by putting the raisins in a small saucepan with 50ml of the Marsala and bring them up to simmering point, then remove them from the heat then leave to soak and cool for about 40 minutes. Meanwhile preheat the oven to 180C, gas mark 4. Then butter the slices of panettone and cut each one into quarters measuring about 6cm (if you are using the small panettone, just halve them). Now arrange a single layer of slightly overlapping slices in the prepared dish, saving all the nicest-looking pieces for the top. Next drain the raisins and reserve the liquid. Sprinkle half the raisins over the panettone, and all of the candied peel. Now arrange the remaining slices of panettone on top, overlapping them attractively so the crusts are prominent, then sprinkle with the remaining raisins. Next, in a large glass jug (it will need to be more than 570ml), measure out the milk, double cream, the remaining 100ml Marsala and the Marsala juices from the raisins. Now use a mini-whisk to whisk the caster sugar, lemon zest and beaten eggs. Then pour the whole lot over the panettone and grate the nutmeg over the top. Pop the dish on a baking tray and bake for 50 minutes until the top is crisp and golden and the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes, then serve with some chilled pouring cream. Not sure what Marsala is? Read Travels with Delia to find out
PANETTONE BREAD AND BUTTER PUDDING
If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade.
Provided by Andi Oliver
Categories Desserts
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Liberally spread the sliced panettone with the butter and then the fruit compôte.
- Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy - in a symmetrical pattern or higgledy-piggledy, it's entirely up to you!
- Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.
- Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.
- Bake for 25-30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.
PANETTONE PUDDING
This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
- Cut 250g panettone into wedges, leaving the crusts on.
- Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
- In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
- Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
- Dust with icing sugar and serve with spoonfuls of whipped cream.
Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PANETTONE BREAD PUDDING
Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup.
Provided by Mimi in Maine
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- BREAD PUDDING:.
- Lightly butter a 9x13 baking dish.
- Arrange the cut bread cubes in prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
- Pour the custard over the bread crumbs and press to gently submerge.
- Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
- Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly.
- Spoon into bowls, drizzle with warm syrup and serve.
- CINNAMON SYRUP:.
- Combine the water and brown sugar in a heavy saucepan.
- Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
- Remove from the heat and whisk in the cream and cinnamon.
- Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
More about "panettone bread and butter pudding with marsala food"
MARSALA PANETTONE BREAD & BUTTER PUDDING – KACHEN …
From kachen.lu
PANETTONE BREAD AND BUTTER PUDDING | THE COOK UP
From sbs.com.au
3.8/5 (14)Servings 4Cuisine ItalianCategory Dessert
COSTCO CHEF PANETTONE MILANO REVIEW - COSTCUISINE
From costcuisine.com
PANETTONE APRICOT BREAD AND BUTTER PUDDING - YEO VALLEY ORGANIC
From yeovalley.co.uk
TOP 48 RECIPE FOR PANETTONE BREAD RECIPES
From hercules.dixiesewing.com
PANETTONE BREAD AND BUTTER PUDDING - BBC - HOME
From bbc.co.uk
ITALIAN BREAD AND BUTTER PUDDING! - ITALIAN FOOD FAST
From italianfoodfast.com
MARSALA PANETTONE BREAD AND BUTTER PUDDING
From simplefoodwishes.blogspot.com
PANETTONE BREAD AND BUTTER PUDDING WITH MARSALA | RECIPES | DELIA ...
From getrecipecart.com
PANETTONE BREAD AND BUTTER PUDDING WITH MARSALA RECIPES
From tfrecipes.com
PANETTONE BREAD AND BUTTER PUDDING CAKE | HOUSE & GARDEN
From houseandgarden.co.uk
RECIPE: PANETTONE BREAD AND BUTTER PUDDING – THE ESSENTIAL …
From essentialingredient.com.au
PANETTONE BREAD AND BUTTER PUDDING - SOLSARIN
From solsarin.com
RAISIN AND MARSALA BREAD-AND-BUTTER PUDDING RECIPE - THE …
From telegraph.co.uk
PANETTONE BREAD AND BUTTER PUDDING WITH MARSALA RECIPE - EAT …
From eatyourbooks.com
CHOCOLATE PANETTONE PUDDING WITH SPICED CHERRY COMPOTE
From ainsley-harriott.com
PANETTONE BREAD AND BUTTER PUDDING WITH SULTANAS RECIPES
From findsimplyrecipes.com
LEFTOVER PANETTONE: A MYRIAD OF POSSIBILITIES IN EACH CRUMB
From bonafurtuna.com
PANETTONE BREAD PUDDING WITH RUM CRèME ANGLAISE - BC EGG
From bcegg.com
BREAD PUDDING WITH RAISINS AND WALNUTS RECIPE RECIPES
From said.hedbergandson.com
PANETTONE BREAD AND BUTTER PUDDING - CAROLINE'S COOKING
From carolinescooking.com
CHOCOLATE PANETTONE PUDDING CAKE RECIPE | COLES
From coles.com.au
PANETTONE BREAD AND BUTTER PUDDING — IL GLOBO
From ilglobo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love