Golden panettone pudding in an oval dish

Panettone pudding

  • Rating: 5 out of 5.93 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone

Nutrition:
HighlightNutrientUnit
kcal520
fat33g
saturates19g
carbs46g
sugars29g
fibre0g
protein10g
low insalt0.5g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.93 ratings
Advertisement
Advertisement
  • Forsythia x intermedia 'Mini Gold' (Dwarf)

    Exclusive offer from Good Food Deals: Get three Forsythia ‘Mini Gold’ for half price!

    Get offer
Advertisement

Sponsored content