Italian Bread and Butter Pudding
This 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!
Servings: 8 portions
- 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
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.
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
Calories: 385kcal | Carbohydrates: 45g | Protein: 71g | Fat: 20g