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Chocolate Chip Panettone Bread & Butter Pudding (with Banana)

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Chocolate Chip Panettone Bread & Butter Pudding (with Banana)

Our SIMON JOHNSON Chocolate Chip Panettone takes a classic bread & butter pudding somewhere extra special. Infused with Lescure cultured French butter and fragrant Norohy vanilla, then layered with sweet banana for added richness, this is comfort baking at its most indulgent — crisp on top, soft and custardy within.
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Course Dessert

Ingredients
  

  • 500g SIMON JOHNSON Chocolate Chip Panettone, sliced 2cm thick
  • Lescure Unsalted Butter, softened (for buttering slices)
  • ½ cup white sugar
  • 500ml double cream
  • 1 Norohy Vanilla Pod, split and seeds scraped
  • 6 Kangaroo Island Free Range Eggs
  • 2 medium bananas, sliced into bite‑sized pieces

Instructions
 

  • Preheat oven to 180°C (fan‑forced).
  • Generously butter one side of the panettone slices and layer in a baking dish. Scatter banana slices between layers.
  • Whisk eggs and sugar with the scraped vanilla pod seeds, add double cream and carefully whisk to combine.
  • Pour egg mixture over the panettone slices and allow to soak briefly.
  • Bake for 20–25 minutes, until golden on top and just set in the centre with a slight wobble.
  • Serve pudding warm —with cream, custard or ice cream.
Keyword Bread & Butter Pudding, chocolate chip, Dessert, Panettone

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