Panettone Bread & Butter Pudding

Episode 114 - Panettone Bread & Butter Pudding


  • 1 Panettone (with sultanas)
  • 375ml Milk (Hi-Lo)
  • 500ml Cream
  • 75g Caster Sugar (1/3 cup)
  • Vanilla Bean Paste
  • 4 Eggs
  • 100g Dark Nestle` Chocolate (eating chocolate)


  1. Preheat oven to moderate (180°C / 160°C fan-forced).
  2. Combine milk, cream and sugar in a small saucepan.
  3. Add vanilla bean past. Stir over heat until hot.
  4. Whisk eggs in a large bowl; whisking constantly, pour hot milk mixture into eggs.
  5. Grease a shallow 2-litre (8-cup) ovenproof dish; layer panettone, add chocolate, overlapping panettone slightly in the dish.
  6. Pour hot milk over mixture.
  7. Place the dish in another large baking dish; add enough boiling water to come halfway up the sides of the overproof dish.
  8. Bake, uncovered in a moderate oven for about 45 minutes or until pudding sets. Remove the pudding from the baking dish; stand for 5 minutes before serving.