Panettone || bread pudding
This decadent “holiday” [as in anytime you are not counting calories or practicing eating in moderation] recipe for Panettone Bread Pudding could not be any easier. It is only ‘bread’ pudding, not ‘bread and butter’ pudding as all the butter is already in the Panettone. The recipe below has been modified from a few Jamie Oliver versions [click here for an example] to make it as easy and quick as possible without any sacrifice to the level of deliciousness.
Here is your shopping list for 5 basic ingredients:
- 1 – Panettone
- 8 – Large free range egg yolks
- 4 oz – Granulated white sugar
- 16 oz – Heavy Whipping Cream
- 2o oz – Milk
Here are the simplified instructions that from start to finish with the prep work will take you only about 15-20 minutes.
Step One: Line either a Loaf Pan or Large Muffin Tins [8-10] with parchment paper so that the paper comes up high on all sides.
Step Two: Pre-heat the oven to 180*C / 350*F.
Step Three: Cut the crust / outer layer off the panettone.
Step Eight: Pour the remaining batter over the pudding[s].
Step Nine: Bake a large loaf pan for 30-35 minutes, and/or the muffin tins for 20-25 minutes until the centers are slightly wobbly.
Step Ten: Set them aside to cool a little, so that they have a chance to firm up before serving.
This recipe can be made a day or two ahead of time and reheated in the oven. Just serve it up with ice-cream and you are good to go. You could add some caramel sauce, but really this is perfectly rich and flavorful on its own. In fact some tart frozen yoghurt or goat-cheese ice-cream really compliments this dish. Enjoy!
PS. I will update the photos when I make it again in the next week or so. It was eaten too quickly to get a photo of it served up with ice-cream.