Panettone pudding recipe

Panettone Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Panettone pudding is a delightful twist on the classic bread pudding, using the rich and buttery Italian Christmas cake as its base. This recipe combines the flavors of Panettone with a creamy custard mixture, resulting in a luscious and indulgent dessert. The soft and fluffy texture of the Panettone contrasts perfectly with the gooey and sweet custard, creating a truly irresistible treat. Whether enjoyed warm or cold, this Panettone pudding is sure to be a hit during the holiday season or any time of the year.

Keywords: Panettone, pudding, recipe, Christmas, dessert.

Panettone pudding recipe details

Panettone pudding recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

8 slice(s)	panettone, thinly cut
2 tbsp	rum
1 tbsp	Marsala
300 ml	single cream
300 ml	milk
¼ tsp	ground cinnamon
1 medium	lemon, zest only
3 large	eggs

Instructions

This recipe has only recently been given to me and will serve 4-6.

Preheat oven to Gas Mark 3, 170ºC, 325ºF.

Arrange the panettone in a casserole dish so that they overlap. Sprinkle with the rum and Marsala. Set aside.

Place the milk, cream, cinnamon and zest into a medium saucepan and bring to a boil. remove from heat and allow to cool until just warm. Beat the eggs and whisk into the cream mixture. Pour custard over panettone.

Place the casserole dish within a roasting dish and part-fill the roasting dish with boiling water until about 2/3 full.

Transfer to oven and bake for 1-1¼ hours or until set. Remove the dish from the water and allow to cool. Cover with cling film and refrigerate.

To serve:
Run a knife around edges of dish and invert over a serving dish. Shake the casserole dish to release the dessert.

Add some grated chocolate, toasted almonds and whipped cream to serve.

About this recipe:
2 or 3 years ago, I bought a large Panettone which was about the best one I had ever tasted. However, I was given a smaller one that was completely forgotten in the heat of other issues. It was found towards the end of January and was then about a week beyond its use-by date. When unwrapped it was fine but a little stale. I decided to use it for a bread and butter pudding.

I sliced it, buttered the slices and cut them to fit a pudding dish. I added a little sugar, dried fruit and cinnamon. I made a simple custard of 2 eggs, milk and cream and poured that over the panettone together with a little rum and baked it until set, probably about 50 minutes or so. We ate it straight from the oven. I am not a particular fan of Bread and Butter puddings that that one was good.

There was no recipe as such – I did what I felt was right, and it worked out. As it happened, it was close to this one. It is definitely worth the time spent.

Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a