Panettone pudding
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.7 out of 5.120 ratingsRate
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This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g butter
softened (optional)
-
250g panettone
(about 5 medium slices)
-
2 eggs
-
142ml carton double cream
-
225ml milk
-
1 tsp vanilla extract
-
2 tbsp caster sugar
-
icing sugar
for sprinkling
-
softly whipped cream
to serve
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Nutrition: per serving
- kcal520
- fat33g
- saturates19g
- carbs46g
- sugars29g
- fibre0g
- protein10g
- salt0.5g
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Method
-
step 1
Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
-
step 2
Cut 250g panettone into wedges, leaving the crusts on.
-
step 3
Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
-
step 4
In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
-
step 5
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
-
step 6
Dust with icing sugar and serve with spoonfuls of whipped cream.
Recipe from Good Food magazine, January 2003
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A star rating of 4.7 out of 5.120 ratings
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