Just before Christmas we went down to our local pub for lunch with Dean’s family and on their specials board they had a panettone and stollen bread and butter pudding. All but one of us decided to have it as it sounded amazing. When it came it smelt really good and tasted even better. I thought it was a great idea and perfect to try at home.
We had panettone as a Christmas present from Dean’s dad and the first thing I thought was “great I’m going to try that bread and butter pudding!”. I had bought some stollen pieces to have over the Christmas period but we never got round to eating them, so the in the end it worked out perfectly. This recipe is a great way to use up any leftovers you may have had from Christmas too!
The best thing about this pudding is how easy it is to do. Preparation only takes about 10 minutes and it comes out of the oven looking irresistible!
On Sunday we cooked our first roast dinner of 2016 and decided to treat ourselves to a pudding as we had been good all week! We were both really impressed with how well it turned out, Dean absolutely loved it. What a great warming winters pud and a superb take on a traditional classic. Go on treat yourself and save that leftover panettone from going to waste!
Are you a fan of bread and butter pudding? What’s your favourite classic British pud? I’d love to hear what you have to say – let me know in the comments!
Panettone and Stollen Bread and Butter Pudding
Ingredients
- 250 g pannetone cut up in to wedges
- 100 g stollen cut in to cubes
- 25 g butter
- 2 eggs
- 140 ml double cream
- 225 ml milk
- 1/2 tsp vanilla extract
- 2 tbsp caster sugar
- 1/2 orange zest
Instructions
- Preheat the oven to 160°C / gas 3 / fan 140°C. Grease a large shallow baking dish with a little bit of butter.
- Cut the panettone into wedges and half again leaving the crust on. Butter each wedge and place in the dish buttered side up. place your stollen in between each slice.
- In a jug whisk together the eggs, cream, milk, vanilla extract, orange zest and sugar and pour evenly over the panettone and stollen.
- Place the dish in a roasting tin and pour hot water around it to the depth of about 2.5cm / 1 inch. Bake for 35 minutes until the pudding it just set.
- Dust with icing sugar and serve with vanilla ice cream. Enjoy!
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