BONKERS BREAD & BUTTER PANETTONE PUDDING TART
We all know we love bread and butter pudding, but it's time for a change - this version is super-fun
Provided by Jamie Oliver
Categories Desserts Jamie's Comfort Food Christmas Dinner Party Thanksgiving Bread
Time 1h
Yield 12
Number Of Ingredients 10
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!
Nutrition Facts : Calories 548 calories, Fat 34.9 g fat, SaturatedFat 17.9 g saturated fat, Protein 9.0 g protein, Carbohydrate 50.9 g carbohydrate, Sugar 29.4 g sugar, Sodium 0.4 g salt, Fiber 2.4 g fibre
BREAD AND BUTTER PUDDING
An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe. Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt.
Provided by BBC Food
Categories Desserts
Yield Serves 4
Number Of Ingredients 10
Steps:
- Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.
Nutrition Facts : Calories 408kcal, Carbohydrate 44g, Fat 20g, Fiber 2g, Protein 12.5g, SaturatedFat 11g, Sugar 20g
BREAD AND BUTTER PUDDING
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Provided by Katy Gilhooly
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
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.
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- For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer.
- Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon.
- Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed.
- Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter.
- Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted.
- Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix.
- Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set.
- Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise.
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