Panettone Bread & Butter Pudding

  • Prep Time: 10 minutes
  • Cooking Time: 45 – 50 minutes + 25 - 30 minutes resting
  • Servings: 8
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Panettone Bread & Butter Pudding is a great way to use up panettone you may have left over at Christmas. Panettone is a traditional Italian sweet bread, originally from Milan, especially popular during Christmas and New Year. It is known for its light, fluffy texture and is filled with candied fruits, raisins, and sometimes citrus peel.

Ingredients

  • 100g butter, softened
  • 500g panettone (about 10 medium slices)
  • 2 tablespoons marmalade, or more, to taste (optional)
  • 4 eggs
  • 300 ml thickened cream
  • 466ml milk
  • 2 teaspoons (10 ml) vanilla extract
  • 4 tablespoons caster sugar
  • icing sugar, for sprinkling
  • ice cream, to serve

Instructions

  1. Heat the oven to 160’C and grease a 1.7 litre shallow baking dish with a little of the butter.
  2. Cut panettone into wedges, leaving the crusts on. Butter the slices with the rest of the butter and spread with marmalade (if using). Cut the slices in half and arrange them in the dish, buttered side up.
  3. In a bowl, whisk together eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone. Rest for 5 – 10 minutes so the liquid is absorbed.
  4. Put the dish in a baking dish and pour hot water around it about half way up the sides. Bake for 45 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Remove from oven and rest 15 minutes.
  5. Dust with icing sugar and serve with ice cream and strawberries or fruit of choice like Cardamom Roasted Plums.

Notes

Related Recipe:
Lyndey Milan’s Festive Pavlova
Easter Bread & Butter Pudding

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