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
Calories: 385kcal
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
Notes
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
Calories: 385kcal | Carbohydrates: 45g | Protein: 71g | Fat: 20g
