PANETTONE BREAD AND BUTTER PUDDING :

INGREDIANTS:

PANETTONE :1 KG

BUTTER[SOFTENED] :90 GM

MILK :1 LITRE

THICKENED CREAM: 300ML

CASTER SUGAR :150 GM

VANILLA BEAN :1 NO.

EGGYOLKS : 3NO.

EGG :3 NO.

APRICOT JAM :80GM

ORANGE FLAVOURED LIQUEUR : 1 TABLESPOON

METHOD:

CUT PANETTONE IN HALF FROM TOP TO BOTTOM;[RESERVE HALF FOR ANOTHER USE ];CUT REMAINING HALF IN HALF AGAIN,THEN CROSSWAYS INTO 1.5 CM SLICES.TOAST PANETTONE LIGHTLY BOTH SIDES AND LET IT TO WARM THEN PUT IN BASE OF CAKE PAN AS A LAYER WITH LITTLE BUTTER SPREAD N SIDE OF SLICES .

THEN COMBINE MILK ,CREAM AND SUGAR IN A SAUCE PAN,PUT VANILLA BEANS ALSO AND BOIL ,AFTER COOL FOR 10 MIN.

BEAT EGGYOLKS AND EGGS IN MACHINE BOWL UNTIL THICK AND CREAMY TEXTURE APPEARS , OVER WARM PUDDING.

GRADUALLY BEAT IN HOT MILK MIXTURE;POUR CUSTARD OVER PANETTONE IN CAKE PAN,WHICH WE ARRANGED BEFORE.

PLACE PAN IN BAKING DISH WITH BOILING WATER FOR 1HOUR AND 30 MIN.

AFTER BAKING ,CAREFULLY TURN TOP-SIDE UP ONTO SERVING PLATE.

STIR JAM AND LIQUEUR IN A SAUCEPAN OVER HEAT UNTIL COMBINED;STRAIN.BRUSH JAM MIXTURE

TIPS :

REPLACE THE LIQUEUR WITH WATER FOR A NON-ALCOHOLIC DESSERT