• Italian

Panettone Bread and Butter Pudding

Christmas just isn’t complete without a published Italian classic—Panettone, but let's spice things up with this festive dessert that’s both easy to make and impressive to bring along to your next Christmas party. This recipe by @cookedbyclauds features a velvety orange and cinnamon-infused custard filling, all served atop a soft and airy Panettone base, which is the perfect match. To finish, top it off with fresh berries and drizzle over even more custard, letting it soak into all the delicious layers. Check out our pantry and grab ingredients like Josh's Eggs, Tony’s Choc Milk Chocolate, Organic Oat Milk and Cinnamon Ground from our Farmers Pick Pantry to whip up this amazing recipe.

Published
Servings
Serves 8
Prep Time
15m
Cooking Time
30m

Ingredients

Everything for 8 servings

  • 900g Ital Panettone Cake
  • 50g butter
  • 6 Josh’s Eggs
  • 300ml thickened cream
  • 300ml Organic Oat Milk
  • 1 tsp vanilla essence
  • Zest of 1 orange
  • 2 tsp cinnamon
  • 1 ½ cups berries
  • ½ cup Tony’s Choc Milk Chocolate
  • 1 tbsp brown sugar

Method

1

Preheat the oven to 180°C.

2

Slice or rip apart the panettone into large segments. Butter half of these slices and arrange into a deep baking tray.

3

In a large bowl, whisk together eggs, cream, milk, vanilla, orange zest, and cinnamon until well combined.

4

Pour custard mixture over sliced panettone and use a spoon to ensure the panettone is soaked. Top with fruit and chocolate chips and sprinkle the brown sugar over the top.

5

Bake for 30 minutes until golden and slightly crispy. Cool slightly before serving with extra custard.