A Gift From The Chef: Mum’s Panettone Bread & Butter Pudding
There's nothing quite like your mother's cooking. The comfort and warmth of walking in the door to familiar smells, the second helpings that always await you, and that one signature dish that's so good, no other version quite compares. For many of Australia’s most iconic chefs, their passions began with their mum’s signature home cooking. In the lead up to Mother’s Day, our participating restaurants renowned chefs are opening up their mum's cookbooks to share their most loved recipes. This one comes from Jonah’s Restaurant Executive Chef, Logan Campbell.
Jonah’s Restaurant Executive Chef Logan Campbell and His
Mum’s Panettone Bread and Butter Pudding
My mum was nothing if not a frugal woman so not a thing was ever wasted. Around Christmas time, if we were given panettone (which we often were), she would turn it into the most decadent bread and butter puddings I have ever tasted. I’ve shared this recipe with the luckiest of foodies before and I never get tired of it as it brings back many memories…. And a few extra kilos.
Panettone Bread & Butter Pudding
- 1 x 1kg Panettone (cut into 2cm slices)
- 45g currents
- 2 nips warm brandy
- 5 eggs
- 300ml cream 35%
- 300ml milk
- 80g caster sugar
- Zest of one orange
- 1 Vanilla bean scraped
- ½ tsp ground cinnamon
- 60g butter, softened
- Icing sugar to finish
- Preheat oven to 170°c and grease an ovenproof dish with butter.
- In a small bowl, macerate currents in warm brandy and set aside.
- In a large jug whisk all other ingredients together.
- Spread butter on panettone and layer into dish while sprinkling currents through as you go.
- Pour egg custard over the top and leave to soak for 35 minutes for custard to absorb (this is very important so don’t skip this step).
- Bake pudding with foil on for 10 minutes then remove foil and continue to bake for further 15 minutes or until custard has set.
- Cool and dust with sugar before serving.
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Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.