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Golden panettone pudding in an oval dish

Panettone pudding

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Rating: 5 out of 5.97 ratings
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  • 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
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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

Recipe from Good Food magazine, January 2003

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Overall rating

Rating: 5 out of 5.97 ratings
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