Panettone Bread And Butter Pudding Food

PANETTONE BREAD PUDDING WITH CINNAMON SYRUP

Steps:

• To make the syrup:
• Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.);
• To make the bread pudding:
• Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
• In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
• Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.

BONKERS BREAD & BUTTER PANETTONE PUDDING TART

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
• Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
• Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
• Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
• Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
• Now it's time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
• Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you've created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers - there's no need to be neat about it, you want a range of heights, saturation and textures.
• Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
• Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like - it's delicious cold, too, if you've got any leftovers!

PANETTONE PUDDING

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.

PANETTONE BREAD AND BUTTER PUDDING WITH MARSALA

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 PUDDING

Steps:

• Preheat the oven to 350ºF (180ºC). Spread the cubed panettone on a baking sheet and toast in the oven until lightly browned, turning them over once or twice during baking, so they toast relatively evenly. They'll take about 20 minutes or so.
• While the panettone is toasting, warm the butter in a sturdy 9-inch (22cm) square cake pan over low heat on the stovetop with the the brown sugar, stirring until the butter is melted and the sugar is moistened. Use a spatula to coax it so it covers the bottom of the cake pan, with no bare spots. Remove from heat and set aside.
• Arrange the toasted panettone cubes evenly in the cake pan.
• Whisk the eggs together in a medium bowl with the vanilla extract, salt, and granulated sugar. Gradually whisk in the milk until well-combined. Pour the custard over the panettone cubes and press down gently to make sure all the bread cubes are soaking in the custard.
• Put the cake pan in a larger pan, such as a roasting pan, and fill the larger pan with hot water so it reaches halfway up the outsides of the cake pan. Bake the bread pudding until it feels barely set in the center, but don't overcook it, about 50 minutes. Remove from the oven, and wearing oven mitts, carefully lift the bread pudding out of the water bath and set it on a cooling rack.
• If serving it warm, let the bread pudding cool for at least 30 minutes. Run a knife around the edges to loosen the bread pudding from the pan and set a large serving platter or rimmed baking sheet upside down over the bread pudding. Grasping both the cake pan and serving platter, simultaneously turn both over, being careful to avoid getting any of the warm brown sugar sauce on you. Remove the cake pan, and cut into squares for serving.

PANETTONE BREAD PUDDING

Steps:

• Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
• Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
• Whisk together remaining ingredients.
• Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

PANETTONE BREAD PUDDING

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.).

DATE PANETTONE BREAD AND BUTTER PUDDING

Steps:

• First take out a baking dish (4-cup baking dish) and heavily butter it.
• Then, arrange half of your panettone triangles in the dish overlapping them a bit.
• Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
• Then, place another layer of the panettone on top, overlapping them a bit.
• Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
• Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
• Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
• At this point you will want to preheat your oven to 400 degrees F.
• Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
• Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
• Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
• Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
• Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
• Grate a small amount of nutmeg over as well.
• Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.

RECIPE: HOW TO MAKE PANETTONE BREAD AND BUTTER PUDDING

Steps:

• Grease a 30x20cm baking dish with butter or olive oil and preheat the oven to 180C.
• In a large bowl, whisk together the eggs, milk, caster sugar and coffee liqueur (if using).
• Slice the panettone into thick slices, and then tear into large chunks.
• Pour about half a cup of the egg mix into the bottom of the baking dish and swirl around to coat.
• One at a time, dip your panettone pieces into the egg mix and place in the baking dish. Repeat until the dish is full.
• Pour the remaining egg mix over the panettone and top with cherries and a sprinkle of caster sugar.
• Bake for 25-30 minutes, or until the egg is set and the top is golden.
• Serve immediately with a dusting of icing sugar and some custard or ice cream!

PANETTONE BREAD AND BUTTER PUDDING

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 BREAD AND BUTTER PUDDING

Steps:

• In a small saucepan, macerate prunes in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish.
• Preheat broiler.
• Lightly butter one side of panettone slices and trim crusts if desired. Cut into 3- to 4-inch squares and halve squares diagonally to form triangles. Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hours ahead and kept covered.
• Preheat oven to 400°F.
• In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking.
• Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set.
• Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust pudding with confectioners' sugar.

PANETTONE BREAD AND BUTTER PUDDING WITH VANILLA AND CHOCOLATE

Steps:

• Put the oven on to 180C / 170C fan / Gas 4Cut the panettone into 2.5 cm / 1" cubes.
• Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish.
• Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to work too hard at this!
• Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
• Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don't squash them!
• Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
• Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
• Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.

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.