I toss a handful of currants in a big splash of brandy and leave the bowl, covered, in the fridge overnight. No real plan on what to use them in but thoughts of something quick and muffin-like spring to mind. As I close the fridge door the oldens arrive replete with a half-dozen home produced eggs (meet the suppliers!). Coffee is served but the offer of a slice of panettone is turned down. It still appeared moist and fresh to me… Then the idea of a dessert dish to use up the festive remnants – a Brandy laced, bread and butter pudding using those eggs, brandy butter and the rejected panettone.
Heavenly scented panettone, sliced thickly, the remains of the brandy butter, bulked out with some Welsh unsalted, gets spread across them. A custard poured over the slices and a quick bake.
Photographs: Panettone Bread and Butter Pudding
Recipe for Panettone Bread and Butter Pudding
- Slices of Panettone
- handful brandy-soaked raisins
- 1 egg
- left over brandy butter
- milk and cream to 200ml
- pinch cinnamon
- set oven to 180C
- soaked raisins in brandy overnight.
- slice old panettone thickly and spread with brandy butter (or ordinary butter).
- layer panettone in a baking dish, scatter raisins between the slices and pour any remaining brandy over the bread.
- mix the cream, milk and egg together and pour over the sliced panettone.
- bake for 25-30 minutes until the custard is set and the bread is crisp and golden.