Panettone bread and butter pudding

Relive your grandma's classic with the addition of Italian pannettone. Zesty and sweet, this creamy dessert is simple but sure to please.
Panettone bread and butter puddingAustralian Women's Weekly
1H 10M



1.Combine milk, cream, sugar, rind and split vanilla bean in a saucepan; stir over heat, without boiling, until the sugar is dissolved. Bring to the boil, remove from the heat; cover, stand 10 minutes.
2.Cut panettone into 1.5cm-thick slices. Toast carefully under a grill until browned on both sides. Spread one side with butter while hot; cut into pieces to fit dish. Place slices overlapping in a greased shallow 2-litre (8-cup capacity) ovenproof dish.
3.Preheat the oven to moderately slow, 160°C (140°C fan-forced).
4.Whisk eggs and egg yolks in a bowl until combined; gradually whisk in strained milk mixture. Pour custard over panettone in dish. Place ovenproof dish in a baking dish, add enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered, for about 45 minutes or until just set. Remove from baking dish.
5.Place marmalade in a small bowl; microwave on high (100%) for about 20 seconds or until warmed. Brush top of pudding with marmalade.

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