Panettone bread and butter pudding

Panettone, with its fruit and rich dough, is simply asking to be made into a pudding. It soaks up the rum, marsala, cream and cinnamon for a really indulgent dessert.

Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 350 g panettone, cut into 2 cm-thick slices
• 20 g unsalted butter, softened, plus extra for greasing
• 25 ml dark rum
• 25 ml dry marsala
• 300 ml milk
• 300 ml thickened cream
• ½ vanilla bean, seeds scraped (or ½ tsp vanilla bean paste)
• ½ lemon, rind grated
• ½ cinnamon stick
• 2 eggs
• 60 g caster sugar
• cocoa powder and icing sugar, to dust
• creme fraiche or ice cream, to serve

Instructions

1. Preheat the oven to 170°C. Lightly grease 4 large ramekins about 9 cm x 4.5 cm high.
2. Lightly butter the panettone, then cut into 2-cm cubes. Push the bread cubes into the ramekins until full. Combine the rum and marsala and pour over the panettone.
3. Place the milk, cream, vanilla, lemon rind and cinnamon stick in a large saucepan over medium heat until just simmering. Remove from the heat, then remove the cinnamon stick and vanilla bean.
4. Meanwhile, whisk the eggs and sugar in a large bowl until pale. Whisking continuously, gradually pour the hot milk over the egg mixture and whisk to combine. Strain the custard through a fine sieve into a jug. Pour into the ramekins, allowing the custard to be absorbed by some of the bread before adding a little more until the ramekins are full.
5. Place the ramekins in a large deep baking tray and pour boiling water into the tray to halfway up the sides. Bake for 20-25 minutes or until golden and the custard is just set.
6. Place the ramekins on a cocoa dusted white plate. Serve hot, dusted with icing sugar with a generous scoop of crème fraiche or a scoop of French vanilla ice cream so it melts into it and oozes down the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.