Rum Bread and Butter Pudding
This makes a change to the traditional bread and butter pudding and adds that festive touch by using Italian panettone. Half a teaspoon of vanilla extract can be added to the custard for further indulgence.
1 tbsp orange zest
3 tbsp dark rum
100ml double cream
30g caster sugar
1/4 tsp ground cinnamon
30g butter, softened
300g fruit bread or panettone, sliced
Soak the raisins and orange zest in the rum. Put the milk and cream in a saucepan and bring up to boiling point. Then remove from the heat.
Beat the eggs in a large bowl and strain the cream and milk mixture into the eggs, stirring continuously. Strain the liquid from the raisins orange zest and rum mixture into the egg mixture and stir.
Set aside the raisins and orange zest.
Mix together the sugar and ground cinnamon.
Liberally butter a pie dish and butter the slices of panettone. Fill the dish with a layer of buttered panettone, then scatter with a third of the cinnamon sugar and half of the rum-soaked sultanas and orange zest. Repeat this with the next layer, then top with the final layer of panettone butter-side up. Sprinkle with the remaining sugar.
Slowly pour the custard all over the panettone and leave to soak for 30 minutes.
Pre-heat the oven to 180°C/360°F/gas mark 4.
Bake in the centre of the oven for about 30 minutes or until it is just set and golden-brown. Serve warm or cold with double cream or ice cream.
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