Panettone Bread and Butter Pudding

Name: Panettone Bread and Butter Pudding with Delicious Custards, Orange Marmalade and Chocolate Chips
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Bell Pepper; 200 Penne Pasta; 1 Echalion Shallot; 1 Ciabatta; 60 Bacon Lardons; 1 Chives; 1 Garlic Clove; 1 Smoked Paprika; 40 Grated Hard Italian Style Cheese; 1 KNORR Chicken Stock; 1 Finely Chopped Tomatoes with Basil; 0.1 Chilli Flakes; 2 Olive Oil

with Delicious Custards, Orange Marmalade and Chocolate Chips

Recipe Development TeamPublished on October 17, 2019

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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:

Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

200

Penne Pasta

Echalion Shallot

Ciabatta

Bacon Lardons

Chives

Garlic Clove

Smoked Paprika

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

KNORR Chicken Stock

Finely Chopped Tomatoes with Basil

0.1

Chilli Flakes

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)953 kcal

Energy (kJ)3987 kJ

Fat42 g

of which saturates24 g

Carbohydrate116 g

of which sugars75 g

Protein17 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Oven dish

•Medium Saucepan

Cooking Instructions and Tips

PDF

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.

Serve in bowls and sprinkle over the remaining chives. Add a small pinch of chilli flakes if you like a bit of heat (but be careful they're hot!). Slice the ciabatta diagonally into triangles and serve alongside. Enjoy!