Panettone, Orange and Dark Chocolate Bread and Butter Pudding
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…
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes (including resting time)
- Yield: Serves 6 - 8 1x
- Category: Puddings
- Method: Baking
- Cuisine: English
- Diet: Vegetarian
Ingredients
Scale
For the bread and butter pudding:
- About 30g unsalted butter, softened
- 400g leftover panettone, cut into chunky slices
- 230ml full-fat milk
- 230ml double cream
- 3 large eggs plus 1 egg yolk
- 4 tbsp soft light brown sugar
- 1 large orange, zested
- Pinch of sea salt
- 100g good-quality dark chocolate, chopped into chunks
- 4 tbsp chocolate and hazelnut or pistachio spread (more if spreading the panettone slices with it)
To serve:
- Icing sugar
- Good-quality vanilla ice cream
Instructions
- Preheat the oven to 140C Fan/160C conventional oven. Generously grease a large 30cm oven-proof dish with the butter. Optionally, I like to spread the panettone slices with some pistachio/chocolate hazelnut spread but you don't have to do this. Arrange the panettone slices in the dish. 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. Add half of the chocolate and mix together so it melts in.
- In a large bowl, whisk together the eggs, egg yolk and sugar until the sugar has dissolved. Gradually pour over the warm chocolate milk-cream mix, whisking constantly.
- Nestle in the other half of the chopped chocolate chunks to the panettone, then drizzle or dot over the chocolate and hazelnut or pistachio spread. Zest the orange and add a pinch of salt.
- Pour the chocolate custard over the panettone slices and leave to sit for 30 minutes. 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.
- Make ahead: Simply make up to the soaking stage, cover and chill in the fridge. You can do this for a couple of hours or overnight. Then you just bake as instructed in the recipe. If you are making it the night before, keep back a little of the custard and pour over 30 minutes before baking.