Italian version of Bread and Butter Pudding

Friday, November 2, 2018 Food

 Using panettonne will give you bread and butter pudding much more depth, plus it's just fabulously tasty


 Using panettonne will give you bread and butter pudding much more depth, plus it’s just fabulously tasty

This is my Italian version of bread and butter pudding, served with chargrilled fruits and sweetened ricotta cheese.

In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

Serves 6

  • Runny honey, for drizzling, and 4tbsp for the ricotta
  • 1 large panettone, cut into slices about 2.5cm thick
  • 4 medium eggs
  • 4 medium egg yolks
  • 80g (3oz) caster sugar
  • 3tsp vanilla extract
  • 3tbsp Marsala wine
  • 125ml (4fl oz) double cream
  • 500ml (18fl oz) full-fat milk
  • 30g (1oz) demerara sugar
  • ½ a trimmed pineapple, cut into large chunks
  • 3 peaches, halved and stones removed
  • 300g (10½oz) cherries, pitted
  • 250g (9oz) ricotta cheese
  • A few drops of vanilla extract (optional)
  • Icing sugar, for dusting

Preheat the oven to 320 degree. Lightly drizzle honey over both sides of the panettone.

Arrange the slices in a baking dish or shallow casserole dish, about 26cm x 26cm. Place the eggs, egg yolks, caster sugar, vanilla and Marsala wine in a large bowl.

Whisk using a balloon whisk until pale. Gently stir in the double cream and milk.

Pour the egg mixture over the panettone, pushing it down to soak up as much liquid as possible.

Sprinkle the demerara sugar over. Bake for 20 minutes, until the top is lightly browned and the custard is just set.

Preheat a cast-iron chargrill pan over a high heat for 5-10 minutes.

Once hot, lay the pineapple and peaches in the pan and cook for 1-2 minutes each side (depending on the ripeness of the fruit), until just softened and with chargrill markings.

Remove the pan from the heat and toss in the cherries. Put the ricotta, 4tbsp honey and a few drops of vanilla extract (if using) in a medium bowl and stir to combine.

Serve the pudding with a large spoonful of the ricotta and the fruit and a dusting of icing sugar. Drizzle with a little extra honey.