Panettone Bread and Butter Pudding {Easy Recipe!}
This easy Panettone Bread and Butter Pudding is the ultimate Christmas dessert. It’s festive, fruity and delicious and we’re adding a hint of our favourite festive tipple Baileys. What’s not to love?!
Servings: 6 People
Ingredients
- 20 g Unsalted butter
- 350 g Panettone See notes
- 200 ml Double cream
- 250 ml Milk Semi-skimmed or full fat
- 3 Eggs
- 100 ml Baileys Irish Cream
- 50 g Caster sugar
- 50 g Chocolate chips See notes
Instructions
- Pre-heat oven to 170℃ fan/350F, 190℃/375 or Gas Mark 5.
- Butter the base of a baking dish with the butter.
- Chop the panettone into small cubes (about 3cm). Put into a buttered baking dish.
- Mix the cream, milk, eggs, Baileys and sugar together and pour over the panettone. Sprinkle over the chocolate chips. Allow to soak in well for at least 30 minutes (see notes below).
- Bake in the preheated oven for 30-40 minutes until the egg mixture is just set and the top is golden and crispy.
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Notes
Bread: This works very well with slightly stale or leftover panettone. If yours is very soft and fresh, I tend to chop into chunks and then leave on a plate covered by a tea towel for a couple of hours until it dries out a little. It's not vital to do this, it just keeps the texture of the cooked pudding a little firmer
Chocolate chips: Regular chocolate chopped into chunks is fine too. Dark or milk is fine, whichever you prefer.
Prepare in advance: You can prep up to this step 24 hours in advance. Cover and store in the fridge. Bake as normal when you are ready to serve. (It may take 5 minutes longer to cook if coming straight from the fridge)
Nutrition
Calories: 516kcal | Carbohydrates: 44g | Protein: 12g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 239mg | Sodium: 336mg | Potassium: 114mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1253IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg