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Dinner with Rukmini
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Amaretto Panettone Bread and Butter Pudding
Introduction from Rukmini Iyer
There always seems to be a panettone knocking about under the Christmas tree, and my favourite thing to do is make it into a rich, indulgent bread and butter pudding – perfect for a cold night. I love the flexibility of this recipe – serve with brandy butter if you have it about, or use Baileys or your favourite Christmas drink to replace the amaretto.
Ingredients
Essential kit
You will need: a 20cm x 26cm roasting tin.
Method
Preheat the oven to 150°C fan/170°C/gas 3. Heat the amaretto in a small saucepan until just under boiling, then turn off the heat and add the raisins. Stir, then leave them to marinate.
Whisk the egg yolks with the caster sugar, then slowly whisk in the single cream. Set aside.
Cut the panettone into quarters, and cut each quarter into 1.5cm slices. Arrange the slices in a 20cm x 26cm roasting tin.
Pour two-thirds of the custard mixture over the panettone, squashing it down well, then scatter over the raisins and warm amaretto. Pour over the rest of the custard, squashing the panettone down gently. Transfer to the oven and bake for 25 minutes, until golden brown on top, but still soft within.
Dust with icing sugar and serve hot. If you have leftovers, this reheats very well in the microwave for a slightly boozy breakfast the next day
Preview
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