Panettone Bread Pudding
Full of festive, warming spices and studded with chocolate chunks this panettone bread pudding is Christmas on a plate. It's the perfect way to end a meal or cosy up with something warm and comforting. Serve with a dollop of fresh whipped cream and a little nip of your favourite liqueur.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1.1 lb (500g) Panettone
- 2 eggs
- 1 cup (250mls) heavy cream (double cream)
- 2/3 cup * see notes (150ml) full fat milk
- 3 tbsp creme brule liqueur (or liquere of choice, see notes)
- 2 tbsp sugar
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/2 orange zest
- 2 tbsp butter (melted)
- 1/4 cup (2 tbsp) dark chocolate chunks
- Powdered sugar (for dusting)
Instructions
- 1
Preheat the oven to 350F (180C). Roughly chop the panettone into large cubes and add them to a baking dish. Make sure to fill each space with a piece of panettone and press them down to pack the dish tightly (photos 1-3).
- 2
Sprinkle over some creme brulee liqueur (or liqueur of choice). In a bowl whisk together the eggs and sugar until combined. Pour in the cream, milk, cinnamon, vanilla and orange zest then mix to combine (photos 5-8).
- 3
Pour the creamy mixture all over the panettone then leave it to soak in for 5 minutes. Brush with melted butter and finally, scatter over some chocolate chunks or chips and bake in the oven for 40 minutes (photos 9-12).
- 4
Once it's baked let it stand for 5 minutes, dust with powdered sugar (icing sugar) then serve in bowls with some fresh whipped cream.