Panettone Pudding
Indulge in the rich flavors and comforting aroma of this delightful panettone bread pudding. With each bite, you'll experience the warm, buttery goodness of the panettone, perfectly blended with creamy textures and a hint of vanilla sweetness. A dusting of icing sugar adds a touch of elegance to this luxurious dessert, making it a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- Cut 250g panettone into wedges, leaving the crusts on.
- Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
- 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.
- 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.
- Dust with icing sugar and serve with spoonfuls of whipped cream.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 520 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 29 grams sugar
- Protein Content: 10 grams protein
- Sodium Content: 0.5 milligram of sodium
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