ChefShop Panettone Bread Pudding Simple Recipe

Taking any good panettone and breaking it up is all you need to make a fabulous Bread pudding. No need to add any fruit at all!

Ingredients:

110 g butter - a stick

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

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

600 mL whole milk - 2 3/4 cups

300 mL double cream (fat content about 48%) or heavy cream (36%) - 21 ounces

75 g caster sugar - 1/4 cup + 2 tablespoons 

Optional to add to the custard: If your panettone not as rich as you want

Nutmeg

Cinnamon

Vanilla

Golden Raisins

For finishing:

Flaked sea salt

Icing sugar for topping

Heavy cream for pouring over (lace with vanilla if you wish)

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 five minutes

2.  Whisk the eggs and yolks in a bowl, then gently 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!