Here we have the famous Bread&Butter Pudding by Anton Mosimann. I had a big leftover of Panettone, as we got an Panettone as a gift, but unfortunately didn’t match our quality standards, too dry. So time to make this British classic. I read a statement of a former employee of Mosimann that they used only Brioche and heavy cream. No bread and no milk. Of course a deluxe version. I made this classic already around 20 years ago, as I have a cookbook by Mr. Mosimann.
Anton Mosimann is a Swiss chef who was Maitre Chef des Cuisines at the Dorchester Hotel in London for thirteen years starting 1975. After leaving he opened a private dining club called „Mosimann’s" in Belgravia, London.
In 2004 he received the Order of the British Empire. And in 2011 he cooked the menu for the marriage of William Mountbatten-Windsor and Catherine Middleton.
Ingredients
500g Panettone/Brioche
500ml heavy cream
1 vanilla pod
3 eggs
pinch of salt
20-30g warm butter
100-120g sugar
20g sultanas (optional soak in water or rum for a few hours)
2-3 tbsp apricot/orange jam
icing sugar
Preparation
Slice the panettone or brioche
Pre-heat oven to 175 C Lightly butter an oven proof dish and and sultanas
Bring heavy cream, vanilla pod and salt to gentle boil.
Whisk the eggs and sugar
Remove the heavy cream from the heat and let it cool down. Then add it to egg-sugar mix and combine. I used a Kenwood machine.
Add the brioche slices to the buttered form
Now add the cream-vanilla-egg-sugar mix to the panettone/brioche slices.
Place into another dish like a lasagne form or roasting tray and add hot water to the middle of the form. A kind of Bain Marie. Put in the oven for 45min
Heat jam with a bit water lightly. Then brush the top of the pudding with the jam.
Finally dust with icing sugar. Serve lukewarm. And why not with a scoop of vanilla ice cream. ENJOY
That is a fairly rich version which could be dependent upon having low cholesterol levels. There are lots of variations on the theme, one of my favourites replaces the jam with sliced apple and cinnamon, another the brioche with stollen for a really Christmassy flavour.
I well done B&B Pudding is almost impossible to beat. It’s literally heaven.
Like so many things in the culinary world, it has the name against it, unfortunately. Most people reject it for some reason, maybe bad connotations or conjuring pictures or whatever. But inevitably, if you make it right and they try it, they almost always love it!
Made tonight with an extra Christmas panettone. Used only 25% of the sugar because the panettone was sweet as was the apricot preserves and powdered sugar. Family loved it and would definitely make again. Thanks Martin.
