Panettone bread and butter pudding by Jordon Ezra King
Hosting this festive season and looking for an easy win? Try this twist on a classic that’s simple to prepare but delivers on indulgence
Ingredients
- Panettone : 350g
- Butter: 30g. soft
- Whole milk: 250ml
- Sugar: 15g
- Double cream: 100ml
- Eggs: 2
- Cinnamon: pinch (optional)
- Salt: pinch
- Icing sugar: for dusting
- Extra cream or ice cream: to serve
Instructions
- 1
Preheat your oven to 170°C fan.
- 2
Slice the panettone about 3cm thick and spread with the butter. Tear it up and roughly layer it into a baking dish that gives a snug fit. You want the edges of the pieces to be showing above the edge of the dish so they get nice and toasted.
- 3
In a bowl,whisk the milk,sugar,cream,eggs,cinnamon and salt until smooth,then pour evenly over the panettone. Place the dish into a larger oven dish with sides,and pour enough water into the large dish so that it comes about 2cm up the wall of the panettone dish. This will stop the custard mix scrambling when you bake it.
- 4
Bake for 30-35 mins,until the middle is set but not hard and the exposed tops of the panettone pieces have some good toasty colour. Remove from the oven,dust with icing sugar and serve with a dollop of cream or a scoop of ice cream.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk