"You can't smell a hug. You can't hear a cuddle. But if you could, I reckon it would smell and sound of warm bread-and-butter pudding" Nigel Slater in Toast, the story of a boy's hunger.
I love bread and butter pudding. It's homey, indulgent and comforting. I know some people are put off by its texture, but I love the soft gooey interior beneath the golden crust. And I need well-chilled cream or custard to serve.
This recipe is inspired by a wonderful dessert blogger friend of mine, Rick at Bittersweet. When I saw his post, banana bread pudding with strawberry sauce, I know it just makes sense. Banana and strawberry are a match made in fruit heaven.
In my version, as if bread pudding isn't indulgent enough, I add chocolate by using chocolate panettone as the base. Chocolate and banana, come one, you know this is gonna be delicious. Panettone is my favourite bread and you get beautiful flavours right from the start; but any nice soft eggy bread like brioche or challah will be great too. Just add chocolate chips to the mixture. I ditched the strawberry sauce and stick to the traditional, good-old double cream which I will regret tomorrow at the gym (live today worry tomorrow?).
Chocolate and Banana Panettone Bread Pudding
Recipe by Me
250 g chocolate panettone, cut into rough cubes (or use any bread of your choice and add 150 g chocolate chips)
150 ml whole milk
125 ml double cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 banana, sliced
Well-chilled double cream, to serve
Preheat the oven to 180 C. Grease a small pie dish with butter. Arrange a layer of the panettone, followed by slices of banana and top with the rest of the panettone.
In a bowl, mix the milk, cream, eggs, sugar and vanilla. Pour this over the bread slowly and leave to stand for 10 minutes. Bake in the oven for 25-30 minutes or until the custard has just set and the top is golden.
OK, enough said. I have bread pudding to attend to, so please excuse me... dessert for dinner... yum.