HelloFresh
Christmas Dinner + Dessert Menu
arrow right iconarrow right icon
Panettone Bread and Butter Pudding
Panettone Bread and Butter Pudding

Panettone Bread and Butter Pudding

with Delicious Custards, Orange Marmalade and Chocolate Chips

Read more

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.

Allergens:SoyaEggMilkGluten
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

50 grams

Chocolate Chips

(ContainsSoya)

50 grams

Marmalade

150 grams

Creme Anglaise Powder

(ContainsEgg, Milk)

50 grams

Butter

(ContainsMilk)

750 milliliter(s)

Milk

(ContainsMilk)

1 unit(s)

Panettone

(ContainsEgg, Milk, Gluten)

Not included in your delivery

2 tbsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3987 kJ
Energy (kcal)953 kcal
Fat42.0 g
of which saturates24.0 g
Carbohydrate116 g
of which sugars75.0 g
Protein17 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Oven dish
Saucepan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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!

3

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.

4

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.

5

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.