Saturday, 20 January 2007

Bread and Butter Pud - So Easy :)

What better way to enjoy a Panettone, than to make a Bread and Butter Pudding. This time of year is a great time to indulge when you are sad to see the Christmas Cheer and indulgence is over, yet again. This is the time of year I am on the look out. Now this is going to sound cheap and pathetic, but I love Panettone and the price is usually out of my budget for a dessert. To Clear or Reduced stands are my first stop. I bought this one for $5 at Bi Lo. I know pathetic.
Panettone makes great Bread and Butter Pud, French Toast, Normal Toast, Soft with real butter, just yummy and it isn't heavy like a fruit cake is. It is so versatile.
Bread and Butter Pud
  1. 600 mls thickened cream
  2. 1 whole egg & 4 egg yolks
  3. 3 tablespoons of caster sugar
  4. 75g butter, not marg, not a substitute, real butter softened
  5. 1 teaspoon of ground ginger
  6. 1/2 teaspoon of ground cinnamon
  7. And of course a Panettone
  8. Your favourite jam. I usually use my home made mango, but you are not limited, I have used raspberry, ginger, rosella. All fabulous.
  9. Demerara sugar for sprinkling.

Preheat oven to 180 degrees celsius . Mix cream, eggs, caster sugar, ginger and cinnamon in a jug. I use a mini whisk, until well combined. Now for the panettone. Turn it on it's side. With a bread knife, slice off the round big knobby bit on the top. Then I turn it around and slice the end crust off the bottom. Then slice the panettone into circle slices about 2cm thick. Then you make them into circle butter and jam sandwiches. Cut sandwiches into wedge shapes. Place them into a baking dish with the pointy ends up. Pour over egg and cream mixture and allow to stand for 10 mins or so. Smear more butter over the tips of the bread. Sprinkle with Demerara sugar. Place in the oven and cook for about 45 mins or until it has set. Just serve simply with thickened cream. Heaven, just Heaven. So Easy :)