Panettone bread and butter pudding by Jordon Ezra King
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
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
A Christmas twist on a classic and a nice one to make if you’re hosting – simply get it all ready in advance and bake it on the night. This works with any flavour of panettone, but my favourite is with chocolate chips.
Serves 6-8
Preheat your oven to 170°C fan.
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.
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.
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.
