Panettone bread and butter pudding
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
- Dietary
- Pregnancy-friendlyVegetarian
If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade.
By Andi Oliver
From Christmas Kitchen
Ingredients
For the panettone bread and butter pudding
- 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
To serve
- 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.
