Ingredients
- 1 pint (575 milliliters) milk (don't use 2 percent, 1 percent, or skim)
- 1 pint (575 milliliters) double cream (heavy cream)
- 1 vanilla pod
- 4 medium eggs
- 6 ounces (170 grams) caster sugar (superfine sugar)
- Panettone, cut into thick slices and buttered
- 1 orange, zested
- A little icing sugar
Directions
To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
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By gordz
on December 20, 2011
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Soooooo easy to make and really tasty. I'm not keen on ones that taste really eggy and this one didn't at all. To make it extra christmasy I used a brandy cream.
By lita0305_3646769
TAMPA, FL
on June 04, 2011
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This bread pudding recipe is the best i have ever tried. It is very custardy and not too sweet which i like rather than dense and cloyingly sweet. Using panettone has more comples flavers than just plain bread and the texture is so smooth. I served mine with a rum sauce. This is my go to recipe for bread pudding and not looking for another. It is great warm and cold as well. Thanks Jamie!
By stonesa
on March 28, 2011
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Everybody want's 'My Recipe' for this - I of course pass on Jamie's.
EXCEPT that I tweak it a little in that I use Orange Liquer instead of vanilla pod & orange zest. YUMM!
Also works great with thick sliced 'cafe style' raisin bread if you can't get Panettone.
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