Panettone bread and butter pudding

Name: Panettone bread and butter pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 approx
Ingredients: 8 oz panettone; 1 cup milk; ¾ cup heavy cream; 1 teaspoon vanilla paste; 2 eggs; 2 tablespoon sugar; ½ lemon zest; 2 tablespoon butter, softened; 1 tablespoon demerara sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 approx
Calories
631 kcal
Course
Dessert
Cuisine
British

Panettone bread and butter pudding

Sasha Velasquez

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This comforting dessert is a great way to use up leftover panettone, and an easy, tasty twist on a classic.

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Ingredients

Servings

8 oz panettone
1 cup milk
¾ cup heavy cream double cream
1 teaspoon vanilla paste
2 eggs
2 tablespoon sugar
½ lemon zest ie zest from ½ lemon
2 tablespoon butter, softened approx - you may want slightly more
1 tablespoon demerara sugar (or other coarse sugar)

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Instructions

Preheat the oven to 350F/180C. Lightly butter a baking dish around 10in x 7in (25cm x 18cm).
Cut the panettone into slices, around ½in/1.2cm thick. If slices are large, vut then into slightly smaller pieces to be able to fit in the dish more easily.
Place the milk, cream and vanilla paste in a saucepan and warm over a medium low heat, stirring now and then, so that it becomes warm but does not boil (it should become close but you don't want it boiling).
Place the sugar and eggs in a bowl and whisk them together so that the sugar dissolves and the mixture becomes slightly paler and glossy. Mix lemon zest into the mixture then set aside.
Butter the slices of panettone (I generally just do one side but you can do both if you like) then layer in the baking dish, with the slices slightly overlapping each other so that they fill the dish.
Once the milk mixture is warm, add a little to the egg mixture, while whisking quickly, to temper the eggs. Once whisked in, add a little more of the milk mixture, whisk in, then keep adding and whisking until it is all incorporated.
Pour the egg-milk mixture over the panettone pieces, being sure to pour over each piece so that each absorbs some of the liquid.
Sprinkle the demerara sugar evenly over the top then bake until the top is gently golden and slightly crisp, around 30 - 35 minutes. Best enjoyed warm.

Notes

If it suits your schedule more, you can make ahead, cover and refrigerate after pouring the egg-milk custard mixture over the panettone. It can soak a few hours, then add the demerara sugar shortly before baking.

Nutrition Information

Show Details

Calories 631kcal (32%) Carbohydrates 61g (20%) Protein 12g (24%) Fat 39g (60%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 240mg (80%) Sodium 390mg (16%) Potassium 383mg (11%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 1398IU (28%) Vitamin C 0.4mg (0%) Calcium 159mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 3approx

Amount Per Serving

Calories 631 kcal

% Daily Value*

Calories	631kcal	32%
Carbohydrates	61g	20%
Protein	12g	24%
Fat	39g	60%
Saturated Fat	23g	115%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.5g	25%
Cholesterol	240mg	80%
Sodium	390mg	16%
Potassium	383mg	8%
Fiber	2g	8%
Sugar	38g	76%
Vitamin A	1398IU	28%
Vitamin C	0.4mg	0%
Calcium	159mg	16%
Iron	1mg	6%