This Italian Bread and Butter Panettone pudding recipe is inspired by a typical British dish, bread and butter pudding. A classic no fuss dessert recipe that makes use of stale bread. So, if it works with bread, you can only imagine how good will be with panettone! The beauty of this recipe is that does not require fresh or perfectly sliced panettone, in fact is a great use of leftovers.
Can I freeze Panettone pudding?
Freezing the Panettone pudding works well, I like to pre-portion it and freeze as soon as cold. Then defrost in the fridge and warm up before eating, is as good as freshly baked.
Can I use Pandoro?
Absolutely, just add some raisings or sultanas, it will be delicious!
How do I know when is cooked?
Following the recipe instructions should work, but if you are not sure and you have a food probe, just check the centre, if the temperature is 72C or 160F then is perfect!
Ingredients:
- 400 g Panettone
- 150 ml Cream
- 150 ml Milk
- 2 Eggs
- 60 g Butter
- 60 g Sugar
- 1 g Cinnamon (1 teaspoon)
- Vanilla extract (or fresh vanilla pod)
cook along with me !
Method:
1 Pour the milk, cream, and a splash of vanilla extract into a saucepan and bring to a light simmer.
2 Meanwhile, mix the sugar and cinnamon, put the eggs in a large bowl, add 2/3 of the sugar mix and whisk well, until lighter in colour and fluffy.
3 Carefully, pour slowly the hot milk and cream into the eggs whisking gently.
4 Butter the baking dish, using about half of the butter, then layer the panettone, can be sliced or chunks.
5 Pour the egg custard evenly on the panettone and let soak for a few minutes.
6 Top the pudding with the remaining butter and sugar mix, before baking at 180C (360F) for about 30 minutes.
HINT AND TIPS:
This Panettone pudding can be decorated simply with icing sugar, but for extra indulgence try with a dollop of clotted cream or ice cream, yum!
Panettone pudding is delicious at room temperature, but even better when slightly warm
Allergens: DAIRY, GLUTEN, EGG, SOY, suitable for vegetarians
Italian Bread and Butter Pudding
Equipment
- 1 Bowl
- Whisk
- 1 Baking dish ( I use a 16cm by 24 cm)
Ingredients
- 400 g Panettone
- 150 ml Cream
- 150 ml Milk
- 2 Eggs
- 60 g Butter
- 60 g Sugar
- 1 g Cinnamon 1 teaspoon
- Vanilla extract or fresh vanilla pod
Instructions
- Pour the milk, cream, and a splash of vanilla extract into a saucepan and bring to a light simmer.
- Meanwhile, mix the sugar and cinnamon, put the eggs in a large bowl, add 2/3 of the sugar mix and whisk well, until lighter in colour and fluffy.
- Carefully, pour slowly the hot milk and cream into the eggs whisking gently.
- Butter the baking dish, using about half of the butter, then layer the panettone, can be sliced or chunks.
- Pour the egg custard evenly on the panettone and let soak for a few minutes.
- Top the pudding with the remaining butter and sugar mix, before baking at 180C (360F) for about 30 minutes.
Video
HINT AND TIPS:
This Panettone pudding can be decorated simply with icing sugar, but for extra indulgence try with a dollop of clotted cream or ice cream, yum!Panettone pudding is delicious at room temperature, but even better when slightly warm Allergens: DAIRY, GLUTEN, EGG, SOY, suitable for vegetarians
Nutrition
We hope you have enjoyed this delicious Italian bread and butter pudding with panettone!
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Boun Appetito!
Looks delicious I love panettone bread and butter pudding
Oh Gosh! Absolutely yes to this pudding. Love Panettone and this pudding is a brilliant idea.
Bread pudding is my favorite dessert…I love this italian twist on it.
Such a wonderful way to enjoy bread and butter pudding. We always have some panettone left over after Christmas – yum!
A delicious variety of bread pudding!
Oh my gosh! This sweet bread pudding looks outstanding! I can’t wait to make it for brunch!
Oh how fun is this?!
These flavors are just amazing! Wow!!
This looks divine!
This was so yummy!
Hi
How many people does this recipe serve? Plan to make this tomorrow with Pandoro.
Thanks
Deb