Panettone Bread & Butter Pudding

Name: Panettone Bread & Butter Pudding
Prep time: THMS
Cook time: THMS
Ingredients: 250g Classic Panettone, cut into 1cm slices; 200g unsalted butter; 4 free-range eggs; 2 egg yolks; 400ml full-fat milk; 400ml single cream; 50g caster sugar; 2 tsp. demerara or soft brown sugar for sprinkling on top; 250ml pouring cream (optional); For the filling:; 200g choose from marmalade or any chocolate & hazelnut spread

Panettone at Christmas is a staple in Italy. If you find yourself with too much of a good thing, try this gorgeous bread & butter pudding recipe. Use a high quality choc-hazelnut spread or marmalade for the filling.

Cook Time

30 mins

Serves

Ingredients

250g Classic Panettone, cut into 1cm slices
200g unsalted butter
4 free-range eggs
2 egg yolks
400ml full-fat milk
400ml single cream
50g caster sugar
2 tsp. demerara or soft brown sugar for sprinkling on top
250ml pouring cream (optional)

For the filling:

200g choose from marmalade or any chocolate & hazelnut spread

How to make the recipe

Step 1

Preheat the oven to 160¬∞C/140¬∞C fan

Step 2

Slice the Panettone into 1cm slices. Spread with butter and then sandwich together with your choice of filling.

Step 3

Lay the sandwiches of Panettone in a 20 x 30cm baking tin or ovenproof dish, overlapping.

Step 4

Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.

Step 5

Pour some of the egg mixture over the slices of colomba and allow to rest for five minutes. Repeat a couple more times, until all the mixture is used.

Step 6

Sprinkle with sugar and bake in the oven for 25-30 minutes, or until brown on top and the sugar has caramelised, but make sure it still wobbles slightly.

Step 7

Serve with pouring cream and/or add an extra dollop of Crem DeR√≠ as desired.