Panettone Bread & Butter Pudding


8 serves
1 hour


Can use any chocolates or jam – we suggest matching the flavours to the panettone you use! We used Fruchocs and Beerenberg Apricot Jam!




250g Double Cream
4 Tbsp Raw Sugar
750g Panettone
125g Unsalted Butter
1 tspn Vanilla Bean Paste
250ml Full Cream Milk
100g Caster Sugar
60g Chocolate of Choice
60g Marmalade or Jam of Choice


1 Preheat oven to 180C.
2 Grease a pie tin and sprinkle raw sugar on bottom of tin and shake to coat. Tear the panettone into strips. Use edges of panettone to line the bottom of the pie tin, pressing them in to form a crust.
3 Put skillet on medium heat and bring double cream, butter, vanilla and milk to a simmer and remove from heat when butter is melted.
4 While this is heating up, whisk the eggs and caster sugar in a large bowl. Add cream mixture to eggs while whisking continuously.
5 Pour 1/3 of mixture onto tart base already in tin. Add the rest of the torn panettone into the bowl of cream mixture for a few minutes to soak up the liquid. Then layer in the tin, dropping in chocolates and jam.
6 Bake for 25 minutes or until set. Enjoy warm or cold!

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