Panettone Bread and Butter Pudding {Easy Recipe!}
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 20 g Unsalted butter
- 350 g Panettone (See notes)
- 200 ml Double cream (heavy cream (US/CAN) or (AUS) thickened 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)
Method
- Pre-heat oven to 170°C fan/190°C/375°F/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.