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Panettone Bread Pudding

A super easy bread pudding that uses that classic Italian Sweet bread Panettone as it base. Making for a sweet and comforting pudding that will scent your home with warm Christmas aroma as it bakes.

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Panettone Bread Pudding

Yields6 Servings

 ButterTo grease oven dish
 500 g Panettone (preferably stale)You can use plain Pandoro or chocolate chip Panettone also
 4 Eggs
 500 ml Full fat milk
 250 ml Double Cream
 125 g Caster Sugar
 2 tbsp Frangelico or other haxelnut liqueur
 25 g Flaked almonds
 3 tbsp Brown Demerara sugar

1

Heat oven to 170°C. Grease a 9 x 9" oven proof dish with butter.
Cut the bread into large chunks. If using fresh add it to the greased dish and place in the heating oven while you get on with the custard part, allowing the bread not to toast but too dry out slightly.

2

In another bowl combine eggs, milk, cream, caster sugar and hazelnut liqueur. (you can use 2 tsp of vanilla extract if you would prefer an alcohol free pudd)

3

Pour the custard over the panettone and allow to sit on the counter for 10 minute or so until almost all the custard has been absorbed by the bread.

4

When it had its time sitting about, Sprinkle over the flaked almonds and demerara sugar and bake for 45 - 50 minutes until golden brown on top and with just a hint of wobble in the middle. Allow to stand for 5 minutes before serving with pouring cream, ice cream or hot custard or better yet with all three.

Ingredients

 ButterTo grease oven dish
 500 g Panettone (preferably stale)You can use plain Pandoro or chocolate chip Panettone also
 4 Eggs
 500 ml Full fat milk
 250 ml Double Cream
 125 g Caster Sugar
 2 tbsp Frangelico or other haxelnut liqueur
 25 g Flaked almonds
 3 tbsp Brown Demerara sugar

Directions

1

Heat oven to 170°C. Grease a 9 x 9" oven proof dish with butter.
Cut the bread into large chunks. If using fresh add it to the greased dish and place in the heating oven while you get on with the custard part, allowing the bread not to toast but too dry out slightly.

2

In another bowl combine eggs, milk, cream, caster sugar and hazelnut liqueur. (you can use 2 tsp of vanilla extract if you would prefer an alcohol free pudd)

3

Pour the custard over the panettone and allow to sit on the counter for 10 minute or so until almost all the custard has been absorbed by the bread.

4

When it had its time sitting about, Sprinkle over the flaked almonds and demerara sugar and bake for 45 - 50 minutes until golden brown on top and with just a hint of wobble in the middle. Allow to stand for 5 minutes before serving with pouring cream, ice cream or hot custard or better yet with all three.

Panettone Pudding
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