Panettone Bread and Butter Pudding
A festive Italian-inspired dessert
I say “Italian-inspired” because there’d be plenty of Italian nonnas who wouldn’t approve at all, but this bread and butter pudding is even BETTER with the Panettone.
Panettone is a fruit-flecked bread that originated in Milan, enjoyed over Christmas and New Year. You can pick up a panettone in most Australian supermarkets (in the bread section) but the absolute BEST I’ve ever tasted is from Simon Johnson, the luxury food retailer. It’s beautifully presented in a gift box, too.
So, buy yourself a panettone and give this luscious pudding a whirl – let us know what you think!
A cooking school makes a wonderful Christmas gift – view our summer schedule.
- 575 ml full cream milk
- 575 ml whipping cream
- 1 vanilla bean
- zest of 1 lemon
- ½ teaspoon ground cinnamon
- 4 x 50g eggs
- 130 grams caster sugar
- 1 pannetone
- 3 tablespoons of marsala
- 1/3 cup of blueberries
- icing sugar for dusting
To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest and cinnamon. Whisk the eggs with the sugar until pale. Add the milk and cream to the egg mix and remove the vanilla and zest.
Preheat the oven to 160 degrees.
Cut the panettone into thick slices and dip each slice of panettone into the custard and lay the slices of the panettone to cover the base of a Pyrex dish.
Drizzle over half of the marsala and scatter half of the blue berries on top of the panettone. Dip your remaining panettone into the custard mix and do a second layer, once again drizzle the marsala and the rest of the blueberries. Pour the remaining custard over the bread, place the dish in a roasting pan and fill halfway with hot water and bake for about 40 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside, allow to cool a little.
Serve warm with a mascarpone and yoghurt cream
Mascarpone and Yogurt Cream
- ½ cup natural yogurt
- ½ cup mascarpone
- 2 tablespoons sifted icing sugar.
In a bowl mix all ingredients together.