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.
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 DeRí as desired.
Share recipe
Print recipe
