PANETTONE PUDDINGS WITH AMARETTO CUSTARD

Panettone Puddings with Amaretto Custard

I often buy the small Panettone puddings at Lidl, there are two different ones, one chocolate and one with dried fruit in.  Being small, they make lovely little bread and butter puddings.  Of course, you can also use brioche and even already white bread but the Panettone or even the brioche gives it more of a buttery taste.  This one is with Amaretto liqueur to flavour it, but you also use Baileys, Whisky or any liqueur you wish. Having used Amaretto, I found it was really lovely, and it came through really well. I did it in a dish, but you can also do individual ones as per the recipe.

As I only had a small Panettone which was 100g, I halved the recipe.

Ingredients:

200g (7oz) Panettone in 1cm thick slices

3 tablespoons butter

300ml (10fl oz) milk

300ml (10fl oz) double cream

25g (1oz) caster sugar

4 tablespoons Amaretto liqueur

4 eggs 

Method:

Pre-heat the oven to 180°C / 350°F / Gas Mark 4, or for a fan oven: 160°C

Lightly grease each of the ramekins or larger dish rather than doing individual ones, with a little of the butter.

Spread the remaining butter on one side of the Panettone slices.

Distribute the buttered slices between the 6 ramekins (if using).

In a large jug mix the milk, cream, caster sugar and Amaretto liqueur.

Whisk the eggs and beat in to the mixture.

Pour the mixture over the Panettone and allow to stand for 30 minutes.

Fill a roasting dish one third full of hot water (bain marie) and add the filled ramekins or large dish.

Bake for 35 minutes until no liquid remains in the centre and the tops are very slightly browned.

Remove carefully from the bain-marie and dust the tops of the puddings with the icing sugar before serving.

Serve with custard, cream or ice cream, what ever you fancy!

 Enjoy!