Name: Panettone bread and butter pudding
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 3 cup (750ml) milk; 300 millilitre cream; 1/2 cup (110g) caster sugar; 2 strips orange or lemon rind; 1 vanilla bean, split lengthways (or 1 teaspoon vanilla bean paste); 400 gram panettone, approximately; 90 gram butter, softened; 4 eggs; 2 egg yolks; 2 tablespoon blood orange marmalade (or golden fig or apricot jam)

Panettone bread and butter pudding

Relive your grandma's classic with the addition of Italian pannettone. Zesty and sweet, this creamy dessert is simple but sure to please.

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Skip to Recipe

Ingredients

3 cup (750ml) milk

300 millilitre cream

1/2 cup (110g) caster sugar

2 strips orange or lemon rind

1 vanilla bean, split lengthways (or 1 teaspoon vanilla bean paste)

400 gram panettone, approximately

90 gram butter, softened

4 eggs

2 egg yolks

2 tablespoon blood orange marmalade (or golden fig or apricot jam)

Method

1.Combine milk, cream, sugar, rind and split vanilla bean in a saucepan; stir over heat, without boiling, until the sugar is dissolved. Bring to the boil, remove from the heat; cover, stand 10 minutes.

2.Cut panettone into 1.5cm-thick slices. Toast carefully under a grill until browned on both sides. Spread one side with butter while hot; cut into pieces to fit dish. Place slices overlapping in a greased shallow 2-litre (8-cup capacity) ovenproof dish.

3.Preheat the oven to moderately slow, 160°C (140°C fan-forced).

4.Whisk eggs and egg yolks in a bowl until combined; gradually whisk in strained milk mixture. Pour custard over panettone in dish. Place ovenproof dish in a baking dish, add enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered, for about 45 minutes or until just set. Remove from baking dish.

5.Place marmalade in a small bowl; microwave on high (100%) for about 20 seconds or until warmed. Brush top of pudding with marmalade.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories