Boozy bread pudding

---

Put a spin on the traditional dessert by using panettone and brandy to finish

With Christmas round the corner, it is high time to start planning those festive meals, especially if you want to host a dinner party at home.

 

I find that even if you are ordering in a feast with all the trimmings, it makes the meal a little extra special to have something homemade in the spread.

 

Bread pudding is one of those simple, traditional crowd-pleasers that you can put together in a jiffy.

 

It may not be the fanciest of desserts, but I have never had anyone say no to it - especially when served warm, straight out of the oven, with cream or some store-bought ice cream.

 

You need only 10 minutes to prepare it and once it is in the oven, you can rejoin the dinner party for another glass of wine.

 

It is usually made with stale bread. Most people use stale sandwich slices, but I like to use stale croissants or brioche because they not only make the pudding a little more luxe, but also give an airiness to the dessert.

 

Come Christmas time, however, panettone becomes my bread of choice.

 

The light, buttery Italian cake-like bread, usually flecked with dried fruit such as sultanas and candied orange, is perfect for a bread pudding.

 

Often, it is quite large and I never not know what to do with it after eating it for a couple of days.

 

If you do not like dried fruit, opt for plain or chocolate panettone instead. Add chunks of dark chocolate before you bake the pudding for gooey, fudgy centres.

 

There are plenty of recipes for bread, croissant and panettone pudding out there, but I have put my own spin on it.

 

I like to take recipes as a starting point, move the ball along then make my own additions and adaptations, because, well, that is what home cooks do.

 

Take the custard in this pudding for example. I use entire eggs instead of just egg yolks. Plus, there is no need for a vanilla pod to flavour the custard either - add brandy for a round, boozy finish.

 

And just because it is Christmas, dust the pudding with some cinnamon sugar for festive cheer.

 

Keep any leftovers in the fridge - the pudding tastes great cold too.

 

---

BRANDY PANETTONE PUDDING WITH CINNAMON SUGAR

 

INGREDIENTS

• For the pudding
• About 350 to 400g panettone
• 100g demerara sugar
• 2 Tbs water
• 300ml double cream
• 200ml whole milk (do not use low-fat)
• 2½ Tbs brandy
• 3 medium eggs (about 60g each), beaten
• For the cinnamon sugar
• ¾ tsp ground cinnamon
• 2½ tsp demerara sugar
• To serve (optional)
• Fresh thickened cream or ice cream

 

METHOD

 

1. Preheat the oven to 180 deg C.

 

2. Cut the panettone into 4cm cubes. If you prefer, you can also tear the panettone into large chunks with your fingers.

 

3. Put the cubes of panettone into a 20cm-square oven pan or pie dish. You can also use a 1.7-litre rectangular oven-proof casserole dish. Spread out the panettone cubes. If the panettone is fresh, toast it in the oven for five minutes, then remove and set aside. There is no need to toast the panettone if it is stale.

 

4. Sprinkle the sugar in an even layer in a saucepan with a heavy bottom. Add the water and make sure it covers all the sugar granules - give the pot a swirl if you need to.

 

5. To make the caramel, put the saucepan on medium-high heat and let the sugar dissolve. Do not stir. Swirl the pot to dissolve crystals clung to the sides of the saucepan if need be. The caramel is ready when the sugar dissolves and begins to bubble and foam. This should take about three minutes. Turn the heat to low.

 

6. Add the cream. Then, while whisking continuously, add the milk, followed by the brandy. Continue to whisk for about a minute until smooth. Take it off the heat.

 

7. While whisking continuously, add the beaten eggs into the mixture in a slow and steady stream.

 

8. Pour the custard mixture over the panettone. Leave to stand for a couple of minutes, making sure most of the pieces of panettone have been soaked. Meanwhile, mix the ground cinnamon with 21/2 tsp sugar and sprinkle it over the top of the pudding.

 

9. Bake for 20 to 25 minutes, or until just set. Serve warm with a drizzle of cold thickened cream or a scoop of ice cream. It is also delicious when eaten straight out of the fridge or at room temperature.

 

Serves six

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

 

---

ALL views, content, information and/or materials expressed / presented by any third party apart from Council For Third Age, belong strictly to such third party. Any such third party views, content, information and/or materials provided herein are for convenience and/or general information purposes only. Council For Third Age shall not be responsible nor liable for any injury, loss or damage whatsoever arising directly or indirectly howsoever in connection with or as a result of any person accessing or acting on any such views, content, information and/or materials. Such third party views, content, information and/or materials do not imply and shall not be construed as a representation, warranty, endorsement and/or verification by Council For Third Age in respect of such views, content, information and/or materials.