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!