This is one of those occasions where you take a “normal” recipe - in this case Bread and Butter Pudding - and by tweaking just one of the ingredients, turn it into something that lifts it beyond all comparison from its original.
Enriched, light and with hits of fruit and peel, panettone is the perfect ingredient for this incredible, oozy, unctuous treat of a pudding. Panettone, for most of us, is one of those things that might appear just once a year, at Christmas; and so it is with us too. It usually all gets eaten, but this year we had a good chunk left over.
Follow along with us here as we make a custard (which of course in itself you can use in many other desserts), add a few extras, soak the panettone and cook it up to a delicious treat. Of course, most of us won’t have any panettone left around to make this with until next Christmas, so you might have to give it a go with a brioche loaf or some of our lovely milk loaf.
500g Panettone sliced into 1cm thick slices
100g Unsalted butter - plus extra for greasing the dish
200ml Double Cream
200ml Full fat milk
1tsp Vanilla Paste
75g Caster Sugar - plus extra for lining the dish
3 Free-range eggs
50g Dark Chocolate drops
30g Demerara sugar (can sub with golden granulated sugar)
- Choose any dish the right size to fit all of the panettone. Grease it with butter then put in a generous sprinkle of caster sugar and tap this around to stick to the butter and coat the inside of the dish.
- Put the double cream, milk, vanilla and butter into a saucepan on a medium heat and allow this to come up to a simmer long enough for the butter to fully melt.
- Break the eggs into a bowl, add the caster sugar and whisk until you have a slightly paler and smooth mix (about 2-3 minutes).
- While continuing to whisk the egg mix, pour the warm cream mixture onto it whisking continually to make the custard. It should be a fairly thin consistency and very smooth.
- Slice the panettone then cut into triangles and lay these into the buttered dish, points upwards.
- Pour about a quarter of the custard over the panettone, then sprinkle over the chocolate and sultanas and poke them around and in between the slices. Pour the remainder of the custard over the panettone.
- Sprinkle the demerara over the top of the dish and leave the whole thing to stand for approximately 20 minutes for the custard to soak into the panettone.
- Turn the oven down to 180 degrees and place the dish into the centre of the oven. Bake for 25 minutes.
- Remove the dish from the oven. The tops should be crispy and brown and if you press down with the back of a spoon it should feel soft and springy underneath. Leave it to stand for 10 minutes before serving.
- Utterly gorgeous on its own, but can be served with cream, ice cream, or even a spoon of dark cherry jam.
Download the recipe as a PDF.