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Panettone Bread & Butter Pudding
Panettone Bread & Butter Pudding
This recipe gives the ultimate comfort food vibes. Our classic Panettone makes for a delicious addition to everyone's favourite Bread & Butter pudding, infused with cultured French butter and Norohy Vanilla, to make it even more luscious.
Equipment
- You will need a 30cm shallow pudding dish
Ingredients
- SIMON JOHNSON Panettone we used approx 500g
- 1/4 cup French cultured butter melted
- 1/2 Nohory vanilla pod split and seeds scraped
- 1/2 cup white sugar
- 1/2 doz eggs
- 1 & 1/2 cups full cream milk
To serve
- icing sugar to dust the pudding
- Meander Valley Dairy Double Cream
Instructions
- Halve the Panettone and slice into 2cm wide slices. Use a basting brush to brush some melted butter across each slice before arranging on the base of the pudding dish.
- Whisk eggs, sugar and vanilla seeds in a medium mixing bowl until mixture is light and foamy, add milk and whisk to combine. Pour egg mixture over the sliced panettone.
- Bake pudding in the oven for 25 mins at 180C, if the mixture is still wet and too gooey, reduce heat and continue to cook for another 10 mins at 160C if needed. The top of the pudding should be crisp and golden, with just a slight wobble in the bread.
- Remove dish from the oven and dust pudding with icing sugar before serving with some double cream on the side.
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