Recipe: Panettone bread and butter pudding
Panettone bread and butter pudding
Serves: 6
Prep: less than 30 mins
Cook: 30 mins to 1 hour
You’ll need: 20x30cm baking tin or ovenproof dish
Ingredients:
- 250g/9oz panettone, cut into 1cm/½in slices
- 100g/3oz unsalted butter
- 300ml/10fl oz fruit compôte (blackberry is nice)
- 2 free-range eggs, plus 1 egg yolk
- 200ml/7fl oz full-fat milk
- 200ml/7fl oz double cream
- 60g/2oz caster sugar
- icing sugar, for dusting
- pouring cream (optional)
Method:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Liberally spread the sliced panettone with the butter and then the fruit compôte.
- Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you!
- Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.
- Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.
- Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.
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