Gino D'Acampo’s Amaretto, Panettone & Butter Pudding
recipe
Gino D'Acampo’s Amaretto, Panettone & Butter Pudding
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Italian style bread and butter pudding
Ingredients
- 50g Almonds flaked
- 45ml Amaretto
- 30g soft brown sugar
- 45g Caster sugar
- 3 medium eggs
- 800 ml full fat milk
- Icing sugar for dusting
- 1 Lemon unwaxed, finely grated zest only
- 1 panettone 500 g, cut into 1.5 cm thick slices
- 50 g salted butter at room temperature
Serves:
6
Directions
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- Preheat the oven to 180°C/350°F/gas mark 4. Heat the milk with the lemon zest in a medium saucepan and bring to the boil. Remove from the heat and set aside.
- Meanwhile, cut each slice into triangles and butter the Panettone. Sprinkle half the almonds over the base of an ovenproof dish measuring about 25cm long and at least 8cm deep. Neatly overlap the Panettone over the almonds.
- Beat the eggs, sugar and Amaretto in a large bowl. Slowly add the milk and mix well. Spoon the mixture over the Panettone and leave to soak for about 30 minutes. Use your fingers to gently push the Panettone down into the mixture.
- Sprinkle the top with brown sugar and place in a roasting tin. Pour in enough hot water to come halfway up the sides of the dish. Bake in the centre of the oven for 40-45 minutes until the custard is lightly set and the top is golden brown. Sprinkle the remaining almonds on top for the last 10 minutes of cooking.
- Dust with icing sugar and serve immediately.
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