Soft, fruity panettone and silky vanilla custard come together in this festive take on a much-loved classic. Served warm from the oven with a dusting of icing sugar and a scoop of vanilla ice cream, it’s Christmas comfort food at its most delicious!
Breramilano Panettone Bread & Butter Pudding
Serves
6-8
Preparation
15
minutesCooking Time
35
minutesIngredients
750 g 750 Breramilano Panettone
50 g 50 unsalted butter, softened
4 4 eggs
300 ml 300 thickened cream
300 ml 300 full-cream milk
75 g 75 caster sugar
1 tsp 1 vanilla bean paste
Finely grated zest of 1 orange
1/4 tsp 1/4 ground cinnamon
2 Tbsp 2 demerara sugar
Icing sugar, to serve
Vanilla ice cream or thick cream, to serve
Method
- Preheat oven to 180°C). Lightly grease a 2-litre baking dish. Cut panettone into thick slices, then halve or quarter the slices as needed to fit the dish. Lightly butter each piece and arrange, slightly overlapping, in the prepared dish.
- Whisk eggs, cream, milk, caster sugar, vanilla, orange zest and cinnamon in a large bowl until well combined.
- Pour custard mixture over panettone, making sure it’s evenly distributed. Gently press panettone into the custard, then set aside for 10 minutes to allow it to soak in.
- Sprinkle with demerara sugar and bake for 35-40 minutes, or until the top is golden and crisp and the custard is just set in the centre.
- Allow to stand for 5 minutes before dusting generously with icing sugar. Serve warm with vanilla ice cream or thick cream.
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
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