A while back I had bought a Lemon Panettone at Costco. I adore Panettone and I absolutely adore lemon . . . it had to be good! How could I resist!
Fluffy and sweet, riddled with lemon cream and studded with bits of candied peel, it had to be good right? Wrong. Well, I wasn't exactly fond of it anyways, which says a lot as I am a true blue lover of all things lemon. It was fluffy and sweet, and there was lemon cream throughout it . . . but the lemon peel. I did not like the lemon peel. The texture and taste jarred with my taste buds.
I knew Todd wouldn't go for it either. He is not fond of lemon anything at all, and if I didn't like it he was highly unlikely to either. He does, however, adore a good bread and butter pudding. Of all the desserts I think it is one of his favourites.
I have made bread and butter puddings with the leftover Panettone at Christmas, many times . . . so it was not much of a stretch to make one with this panettone. I just followed the same recipe as I always use.
With fresh butter, free range eggs and whole milk and rich cream . . .
I added vanilla and orange extracts . . . and a tiny bit of sugar.
Slices of the panettone were buttered and cut up and layered in a dish . . . .
I poured the custard over and then I baked the pudding in the oven in a bain marie, which is a fancy way of saying that you put the dish into a roasting pan and add hot water to come partway up the sides of your pudding dish . . . ie. a hot water bath. Make sure your roasting tin is easy to put into and take out of the oven. I have made that mistake before, and transferring it can be a tiny bit awkward. I now use a roasting tin with handles whenever I use this method.
This is the best method for cooking delicate dishes such as this, without breaking or curdling them. Its a simple thing, but very effective. Your pudding will be done when it is golden brown, and mostly set with just a slight wobble in the center.
Once it was baked, I let it cool a bit and then dusted it with icing sugar to serve. It was sooooo pretty all done up in this winter-like coat . . .
Its like putting on a bit of lippy . . . it just lifts the appearance and the mood.
Served warm and wobbly, spooned into bowls with dollops of softly whipped double cream on top . . .
This was absolutely flippingly delicious!
So delicious that now I am going to have to go and buy another Lemon Panettone before Christmas so that we can have this again.
And that's the truth. The leftovers are awfully tasty served cold with a spoon right out of the refrigerator. Just saying . . .
Yield: 4Author: Marie Rayner
Lemon Panettone Pudding
prep time: 15 minscook time: 35 minstotal time: 50 minsWe were not exactly fond of the Lemon Panettone as a Panettone, but it sure made a wonderful bread pudding! Rich and delicious.ingredients:
50g butter softened (3 1/2 TBS)5 thick slices of Lemon Panettone2 large free range eggs, lightly beaten142ml double cream (5 fluid ounces, whipping cream)225ml whole milk (scant cup)1/2 tsp orange extract1/2 tsp vanilla extract2 TBS fine granulated sugaricing sugar to dustLightly whipped cream to serve (optional)
instructions:
Preheat the oven to 165*C/325*F/gas mark 2. Butter a shallow baking dish and set aside. (Should hold 1 1/2 pints or 3 cups)
Butter your slices of Panettone on one side, and then cut into chunks. Place into the buttered baking dish, butter side up.
Whisk together the cream, eggs, milk, extracts and sugar. Pour over the bread in the baking dish.
Have
ready a large shallow roasting tin. Place the dish of Panettone into
it and fill the roast tin to half way up the sides of the pudding dish.
Bake in the preheated oven for 30 to 35 minutes, until the pudding is
golden brown and just set. It should still be yellow inside and a tiny
bit jiggly.
Dust with icing sugar and serve warm with dollops of lightly whipped cream if desired.
Created using The Recipes Generator
You can also very easily cut this recipe in half. I did with great results. I do that with most everything I cook these days. With there only being two of us in the house, it only makes sense. Bon Appetit!
