Give a festive twist to a comforting classic with Panettone Bread and Butter Pudding. This recipe turns slices of rich, fruity panettone into a decadent pudding, combining buttery, sweet bread with creamy custard. It’s a great way to make your dessert extra special and enjoyable.
Ingredients
- 750g of Panettone
- 600ml of Double Cream
- 7 Eggs
- 1 Egg Yolk
- 200g of Caster Sugar
- 1 Tsp Vanilla Extract
- 2 Tbsp
Method
- To begin, preheat the oven to 150°C/gas mark 2.
- Cut the panettone slices into 2cm thick slices, placing them in overlapping layers into a baking dish.
- Next, bring the cream almost to boil over medium heat. Once you have done this, whisk the eggs, yolk and sugar together.
- Slowly and carefully, pour the cream into the eggs, whisking constantly to stop the eggs from scrambling.
- Now, add the vanilla and sieve the custard into a jug. Pour the custard into the baking dish, covering all the panettone, leaving it to soak for 10 minutes once you are done.
- Bake for 40-45 minutes, or until the custard has set and the pudding is golden.
- Dive into your delicious panettone bread and butter pudding!
