I attempted to make panettone last week. We shall talk no more of it, unless in the future I have a success. But the solid fruited bread-ish thing that was the result could be used to make something I have been considering for a while – bread and no butter pudding (I have been calling this bread pudding but google suggests this is something slightly different.)
The first picture is pre-cooking, the second after. When I make this again (and it will be when, not if) I’ll make it slightly sweeter but otherwise it was lovely.
Bread and No Butter Pudding
Fruited sweet bread (or plain bread and more dried fruit)
a tub of soy cream
handful of sultanas
tablespoon of sugar
tablespoon of oatmilk
a massively out of date vanilla pod I found at the back of our spice collection
Cut the bread into smallish pieces and place in a heat proof dish. Sprinkle with sugar and scatter dried sugar over the top. Beat the eggs, add the cream and milk and then pour the mixture over the bread. You want the liquid level to be just below the edge of the dish. I like bread sticking out the top to get crispy, you might prefer it all covered, either works. Grate the nutmeg over the top of the mixture and scrape out the vanilla pod if you happen to have some handy. Otherwise, just the nutmeg is fine. I put the pod in a jar of sugar afterwards to make some vanilla sugar.
Put in a 170 C oven. Cook until the top is browned and crispy. Serve with more soy cream. This was enjoyed both hot and cold and lasted less than a day.