Panettone Bread Pudding
I adore bread and butter pudding and of course with Christmas on the way I had to make it with Panettone. It’s so fruity with smooth custard and toasty too.
AD This recipe is in partnership with Le Creuset. Recipe and opinions are my own.
Freshly served when still warm and with a dusting of icing sugar on top. I think this looks incredible. The softer bread has absorbed the custard beautifully. I think we all had double portions it was so addictive. The fruity Panettone Bread adds that extra level of delicious fruit to the final dish which is divine. I think the red plate for serving makes it even more Christmassy.
The plate is from the dining section of Le Creuset. These beautiful plates are available in the iconic colours and come with a beautiful glaze and a stylish three ring pattern boarder. They are also dishwasher proof which we can all agree makes them more desirable. This is the side dish which is 22cm across and are £14 each. It sounds expensive but I’ve found for the design, colour and strength it’s worth it. They will last a long time and feel strong. Each one is heavier than you would think too. These are made to last. Find more about them on the Le Creuset plates.
The Christmas Panettone Bread and Butter Pudding was cooked in the Le Creuset medium rectangular stoneware. It’s a versatile oven proof dish which is fantastic for cooking everything from roasts to pudding but also is a very popular presentation bowl for our family too.
Before and after with the Christmas Panettone Bread and Butter Pudding
The slices of Christmas Panettone Bread are stacked up right. I used a mix of the soft insides or crust so the finish pudding would have a nice range of textures. Some people really love the crusts as they go crisper and have a little more bite. Others really love the insides as they absorb a bit more custard. The custard is the hardest thing to make for this and even that is simple. Just don’t leave it alone otherwise it might boil instead of slowly warm.
Christmas Panettone Bread and Butter Pudding
- 285 ml full fat milk
- 300 ml double cream
- 1 vanilla pod
- 3 large eggs
- 1 egg yolk
- 3 tablespoons caster sugar
- 1 large Panettone
- 50 g slightly salted butter softened plus extra for greasing
- To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils.
- In a bow whisk the eggs and extra yolk with the caster sugar.
- Slowly pour the warm milk and egg mixture over the eggs, stirring constantly until smooth.
- Grease a large ovenproof dish. I used melted butter and pastry brush to paint it on.
- Chunkily slice the Panettone and butter the bread on each side. I left the crust on as it's so soft and leaves a little crust which adds some crunch to the softness of the final pudding.
- Lay the slices up in the oven proof dish.
- Remove the vanilla pod from the custard and pour the warm mix over the pudding.
- Leave to soak for at least 30 mins.
- Heat oven to 180C (160C fan).
- Bake for 35-40 mins until golden brown.
- Serve straight away. Keep any left overs in the fridge and eat within a few days.
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