Panettone Bread Pudding 意大利蛋糕布甸

那天在娘家弄了個麵包布甸, 用的是聖誕節後在CitySuper大減價時買的意大利蛋糕(panettone). 一月時問在英國倫敦的老外同事, 因為他剛在平安夜弄了個Panettone Bread Pudding給家人及朋友吃, 找來了他的個人布甸食譜, 於是我便嘗試自己造一個. 由於他的食譜份量較大, 第一次造, 我用了一半材料, 以下是我的"手作仔":

減價前是$42的Paluani Panettone (忘記減價後的價錢)

Panettone樣子不錯, 還有一天便過期, 不得不連忙造餅!

材料中我用了維記鮮奶及Heritage double cream $36(CitySuper有售)

Panettone著少著少的放在baking pan中, 每片擦少許牛油

用了三隻蛋加半杯白糖(用mixer/blender打起至cream狀)

牛奶及cream放在煲內用慢火煮至滾, 加了vanilla sugar

把牛奶及cream mixture倒進蛋及糖mixture中, 攪勻, 再放回煲內煮

所有mixture在煲內至滾起
將所有混合了的mixture倒進放了panettone的baking pan中, 然後用160C焗30-35分鐘
焗出來的賣相不俗
我的布甸不及一般bread pudding那樣濕, 但味道蠻不錯!

英文版食譜:

Cut slices from about half a panettone. Cut each slice into two triangles and butter one side of each. Place in oven dish (about 3 inches deep).
Mix 500ml of milk with 500ml cream (single or double). Add a vanilla pod (CitySuper $48一條, 太昂貴了, 又忘記家中的vanilla essence過了期沒有, 所以買了$20五包的vanilla sugar 代替) and heat gently, stirring occasionally and slowly bring to the boil.

Mix 5 eggs with 180g caster sugar until creamy. When the milk mixture is ready add slowly to the eggs. Mix and return mixture to saucepan and heat again until it thickens slightly (should just coat back of a spoon). Pour over panettone.
Place dish in a bain marie (a large flat pan filled with water) and bake in oven at 160C for about 30-35 mins.
As an extra touch you can coat the top with some apricot glaze and icing sugar.
For a change I sometimes do a chocolate version which is wonderful.

P.S. 甥女評語: "唔係幾好食, 係非常好食!"(不知她是否只是世界女!). 二姊說如果濕一些會更味美, 她提議若用"隔夜"白麵包會更好, 因為panettone的味搶了pudding mixture的味. 母親很少吃bread pudding, 她說十分好味!

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