Recipe: Panettone Pudding (posh bread and butter)

Panettone pudding recipe Christmas leftovers

Posh bread and butter pudding recipe

Got any panettone left over from Christmas or did you pick up some cheap in January? If yes, then this posh version of bread and butter pudding is for you.  Rich and creamy with lots of luxury…there’s no need to give up the Christmas food just yet! Croissants and brioche can also be used if you don’t actually have any panettone.

Panettone pudding recipe Christmas leftovers

Ingredients

250g panettone
2 eggs
142ml double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar, for sprinkling

Method

Preheat the oven to 160C/gas 3/fan 140C.
Grease a 850ml/1½ pint baking dish with butter.
Cut the panettone into slices, leaving the crusts on.
Cut the slices in half and arrange them in the dish.
Whisk together the eggs, cream, milk, vanilla extract and sugar.
Pour 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.
Dust with icing sugar.
Serve with ice cream or whipped cream. 😍

Panettone pudding recipe Christmas leftovers

Recipe: Panettone Pudding

Ingredients
  

  • 250 g panettone
  • 2 eggs
  • 142 ml double cream
  • 225 ml milk
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar
  • icing sugar for sprinkling

Instructions
 

  • Preheat the oven to 160C/gas 3/fan 140C.
  • Grease a 850ml/1½ pint baking dish with butter.
  • Cut the panettone into slices, leaving the crusts on.
  • Cut the slices in half and arrange them in the dish.
  • Whisk together the eggs, cream, milk, vanilla extract and sugar.
  • Pour 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.
  • Dust with icing sugar.
  • Serve with ice cream or whipped cream.

Panettone pudding recipe Christmas leftovers

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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