I’m stuck in that very precarious zone of trying to be healthy and good because it’s January and having lots of Christmas treats leftover to get through…what a quandary! The boxes of chocolates have been left well alone, but there was a beautifully wrapped Italian panettone lurking in the cupboard and I really can’t go on eating it every day for breakfast, dipped into a milky coffee, as much as this appeals. We always get at least two boxes of panettone for Christmas. The first one, a delicious chocolate specimen, got demolished almost as soon as it came through the door. The second one survived a little longer. So, when I came across a quick and easy to make bread pudding in Nigella’s Kitchen, using stale bread and chocolate chips, I thought the pannetone would make the perfect substitute and since it was sitting quietly next to the Nutella….
On the positive side, I used half fat double cream (also leftover and only 10p!) and less sugar….
- 250 g Leftover Panettone
- 3 tablespoon Nutella
- 3 Eggs
- 2 tablespoon Vanilla Sugar or Light Brown Sugar
- 125 ml Half Fat Double Cream
- 500 ml Semi-Skimmed Milk
- Knob of butter
- Preheat your oven to 170 degrees celsius. Lightly grease a square or round baking dish with a small amount of butter.
- Throw your cubed panettone into the dish and drop in a few blobs of Nutella, using a second teaspoon to help scoop it off.
- Mix the eggs, half fat cream, milk and sugar together until well combined and then pour it over the cubed bread until everything is coated.
- Leave the panettone to soak in the liquid (around 15 minutes)
- Put the baking dish into your preheated oven and bake for 40 minutes.
- The dish will be piping hot so leave it to stand for a few minutes before serving. For some very odd reason, this is also very good eaten cold!
Also sending this across to the No Waste Food Challenge over at Turquiose Lemons hosted by Kate. The theme was cream.
And lastly, as it’s ‘family friendly’ and it’s Friday it gets to join Family Friendly Fridays…