My partner loves bread and butter pudding. Most of the time he makes it with a good quality fruit loaf – sourdough with plenty of fruit.
I found two small ponettoni (plural) in my cupboard (90g each). These are uneaten presents from Christmas and need to be used up and were used for this pudding. The characteristic smell of panettone brings back many memories for me – as a child I used to dunk it into hot chocolate.
It is a simple recipe and pretty standard in the UK and Australia. Sometimes he makes it with bread and he also adds a little vanilla and some good home made jam between the layers of bread.
INGREDIENTS
panettone, 180g cut into slices
butter, 50g spread on the panettone slices
milk, 1 litre (full cream)
eggs, 3
sugar, 2 tablespoons
PROCESSES
Preheat the oven to 160C
Grease a casserole dish with a little butter. Layer the slices of pannettone in the casserole dish.
Mix together the eggs, milk and sugar with a fork – use a jug.
Pour the liquid mixture evenly over the layers of panettone.
Bake for 30- 35 minutes until set.
Budino Di Pane
I inherited a recipe book called Millericette from my mother (A thousand recipes Aldo Garzanti editore, published 1965). I found a recipe for budino di pane – literally translated: pudding of bread.
INGREDIENTS and PROCESSES
Use 400g soft bread crumbs; soak in 1 litre of milk. After a couple of hours rub through a sieve, add 250g of sugar, 6 beaten eggs, 500g of sultanas and raisins, 1 cup full of orange peel chopped finely and 1 glass of rum. Mix well.
Transfer contents to a well buttered mold or one lined with buttered paper. Bake in a moderate oven for 30 mins.
Serve with orange sauce.
Notice that there is no butter in the Italian recipe. ( I think that I would add 50- 75g.)
Orange sauce:
Use orange jam (sweet orange marmalade), press the jam through a sieve, add a couple of spoon fulls of boiled water and sugar, add gin or Grand Marnier and mix well.
Italians do like their alcohol in sweets!!