This Panettone Bread and Butter Pudding is the ultimate alternative to Christmas pudding. Imagine soft, sweet and fruity panettone, with puddles of rich dark chocolate, baked in a zesty orange custard…
100g good-quality dark chocolate, chopped into chunks
4 tbsp chocolate and hazelnut or pistachio spread
To serve:
Icing sugar
Good-quality vanilla ice cream
Instructions
Preheat the oven to 140C Fan. Generously grease a large 30cm oven-proof dish with the butter. Tip in the panettone slices and spread in an even layer. Set aside.
Pour the milk and cream into a large saucepan and place over a low heat. Warm through until beginning to steam. Take care not to let it boil.
In a large bowl, whisk together the eggs, egg yolk and sugar until the sugar has dissolved. Gradually pour over the warm milk-cream mix, whisking constantly. Whisk in the orange zest, followed by a pinch of salt. Pour over the panettone slices and leave to sit for 30 minutes.
Nestle in chopped chocolate chunks, then drizzle or dot over the chocolate and hazelnut or pistachio spread. Bake for about 30 minutes - or until the custard is just set and the top is golden and crisp.
Leave to stand for 10 minutes before dusting with sieved icing sugar. Spoon into bowls and serve warm with scoops of vanilla ice cream. You can also add the ice cream on top of the dish and serve family-style at the table.
Notes
Panettone: if you don’t have panettone, pandoro or brioche also work very well.
Dark chocolate: swap the dark chocolate for milk or white chocolate if you prefer sweeter flavours.