An old-time festive favourite, Panettone is a sweet Italian bread that makes an unbeatable bread and butter pudding as it’s so rich already. Our recipe is made with custard, orange marmalade and chocolate chips for extra indulgence…it is Christmas, after all! The best thing about this recipe (aside from the taste) is that it can be made the night before, meaning one less thing to think about on the day.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Creme Anglaise Powder(ContainsEgg, Milk)
Panettone(ContainsEgg, Milk, Cereals containing Gluten)
Preheat your oven to 140°C and grease a large oven dish (we used a 4L oven dish) with a little butter (it needs to be quite soft for the next step). Bring 1.3L of the whole milk to the boil in a large saucepan, stir to make sure it isn’t burning to the bottom of the pan. Meanwhile, combine the creme anglaise powder with the remaining 200ml of milk and whisk until completely combined. Add the mixture to the milk in the pan and bring to a rapid boil. Whisk continuously until it thickens, then remove from the heat.
Slice the panettone into roughly 2cm wide slices. Spread the remaining butter on the panettone slices, then halve the slices. Arrange half the panettone slices butter side up in the bottom of your oven dish - you may need to overlap them slightly. Sprinkle over half the choc chips, carefully pour half the creme anglaise over the top of the panettone slices, making sure to get it in all the nooks and crannies!
Arrange the remaining slices on top (again, overlapping them slightly if needs be). Pour the remaining creme anglaise over. You also need to make sure the top layer is nicely doused in the mixture. If you have any left at the end, you can serve it with the pudding at the end for anyone who loves extra custard! Sprinkle over the remaining choc chips.
Meanwhile, put the marmalade and water (see ingredients for amount) in a small saucepan on medium heat and warm through until liquidy and easily pourable. Pour it evenly over the top of the panettone bread and butter pudding.
Bake in your oven until nicely browned on top, 25-30 mins. Then remove from the oven and set aside. Leave it covered in foil to keep warm until you’ve finished your turkey, then serve (with the remaining custard if you have it). Enjoy.