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Panettone pudding

Name: Panettone pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 1 tbsp butter, softened, for greasing; About 500g (½ large) panettone, cut into slices; 75g dried fruit, such as raisins, sultanas and cranberries; 2 medium free-range eggs, plus; 6 medium free-range egg yolks; 500ml milk; 375ml single cream; 2 tsp vanilla extract; 55g caster sugar, plus 1 tbsp extra for sprinkling

By: Richard Bertinet

Published: 31 Dec 08
Updated: 18 Mar 24

Bring leftover panettone back to life in this take on a bread and butter pudding. Make the dessert extra-luxurious by drizzling marsala or sherry over the panettone before the custard.

Want to learn how to make panettone from scratch? Here’s Richard Bertinet’s step-by-step guide.

Easy
January 2009

Test kitchen approved

Serves 6
Hands on time 10 mins, 40-45 mins cooking time, plus standing and resting

Bring leftover panettone back to life in this take on a bread and butter pudding. Make the dessert extra-luxurious by drizzling marsala or sherry over the panettone before the custard.

Want to learn how to make panettone from scratch? Here’s Richard Bertinet’s step-by-step guide.

Nutrition: per serving

Calories: 605kcals
Fat: 31.3g (14.5g saturated)
Protein: 16.8g
Carbohydrates: 68.3g (36.2g sugars)
Salt: 0.9g

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Ingredients

1 tbsp butter, softened, for greasing
About 500g (½ large) panettone, cut into slices
75g dried fruit, such as raisins, sultanas and cranberries
2 medium free-range eggs, plus
6 medium free-range egg yolks
500ml milk
375ml single cream
2 tsp vanilla extract
55g caster sugar, plus 1 tbsp extra for sprinkling

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Method

Lightly grease a 2.5-litre ovenproof dish. Put a layer of panettone slices in the dish, sprinkle with some dried fruit and top with another layer of panettone. Continue until the panettone and fruit are used up.
Put the eggs, yolks, milk, cream, vanilla and sugar in a bowl and whisk until combined. Pour over the panettone and leave for 30 minutes. Every 10 minutes or so, press the bread down so that it soaks up the liquid. Sprinkle with the extra sugar.
Preheat the oven to 180°C/fan160°C/ gas 4. Bake the pudding in the oven for 40-45 minutes or until golden brown. Leave to rest for 10 minutes before serving with single cream.

Recipe from January 2009 Issue

Nutrition

Nutrition: per serving

Calories: 605kcals
Fat: 31.3g (14.5g saturated)
Protein: 16.8g
Carbohydrates: 68.3g (36.2g sugars)
Salt: 0.9g

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Recipe By:

Richard Bertinet

Published: 31 Dec 08
Updated: 18 Mar 24

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