- January 2009
- 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.
- 31.3g (14.5g saturated)
- 68.3g (36.2g sugars)
- 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
- 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.
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