Panettone Bread and Butter Pudding with Genmaicha Custard

Name: Panettone Bread and Butter Pudding with Genmaicha Custard
Cuisine: Japanese
Ingredients: 600 ml (1 pint/2½ cups) double (heavy) cream; 1.2 litres (2 pints/5 cups) whole milk; 50 g (2 oz) loose genmaicha tea; 12 egg yolks; 300 g (10½ oz/1½ cups) caster (superfine) sugar; 100 g (3½ oz/½ cup) butter, softened; 500 g (1 lb 2 oz) Italian panettone, cut into several 1.5-cm (½-inch) thick slices; icing (confectioner’s) sugar, for dusting; 4 tbsp toasted hazelnut nibs

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

I love panettone, so adding genmaicha custard to it just seemed the most natural thing to do. A warming, wholesome and delicious dessert.

Ingredients

600 ml (1 pint/2½ cups) double (heavy) cream
1.2

Asia
Japan
Dessert
Vegetarian
Gluten-free

Method

In a sealable container combine the cream, milk and genmaicha tea. Close the container and let this mixture infuse in the fridge for 24 hours. (If pressed for time, add the tea to the milk and cream mixture as you heat it in step 2.)
Add the milk, cream and genmaicha tea mixture to a pan, heat until nearly boiling, then simmer gently for 30 minutes, but do not