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ChefShop Panettone Bread Pudding Simple Recipe
  • ChefShop Panettone Bread Pudding Simple Recipe

ChefShop Panettone Bread Pudding Simple Recipe

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Ingredients

600 mL whole milk

110 g butter - a stick

75 g caster sugar

6 eggs total - 4 whole eggs, +2 egg yolks

300 mL double cream

800 to 1000 g of Panettone ripped or cut into chunky pieces


For finishing:

Flaked sea salt

Icing sugar for topping

Heavy cream for finishing

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Murray River Pink Salt - 250 gram box
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Directions

ChefShop Panettone Bread Pudding Simple Recipe



Directions:

Preheat the oven to 350° f

1.  Add the butter to the baking dish and put it in the oven to allow the butter to melt -  about about five minutes

2.  Whisk the eggs and yolks in a bowl, then whisk in the milk and the cream 

3.  Take the baking dish out of the oven and toss the panettone in the melted butter - attempt to coat all the pieces

4.  Pour the custard over all the pieces of panettone to coat as best you can

5.  Let rest five minutes

6.  Gently turn the Panettone pieces over and soak for a minute

7.  Put in the oven for 35 minutes

8.  Pull out and let rest for 10 minutes


 Sprinkle with flaky sea salt and dust using a sieve with icing (powdered) sugar 

Eat, wait for room temp or refrigerate for at least 24 hours... or even longer!




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