Chocolate & Panettone Pudding

It’s that time of year again, the weather is getting chilly at night and it’s time for those warm puddings for dessert – and this Chocolate & Panettone Pudding hits just the spot indeed.

This recipe is perfect to use as a base recipe for any kind of bread pudding. You can use the Panettone as I have or substitute it with leftover bread, brioche, croissants, hot cross buns, whatever you have! You can also change up the liqueur to suit your taste, add as much chocolate as you like, or even change it out for assorted dried fruit if you prefer. It can be adapted to suit whatever ingredients you have, or whatever flavours you like the most. The only important thing that I insist you have to do, is serve it warm with lashings of cream.

Chocolate & Panettone Pudding

Chocolate & Panettone Pudding

Ingredients:
– 1 Panettone
– 6tbsp liqueur such as Amaretto, Frangelico or Cointreau
– 150g dark chocolate, roughly chopped
– 4 eggs
– 30g caster sugar
– 800ml double cream
– 1tsp vanilla extract

Method:

Preheat the oven to 180 degrees c and grease a large rectangle baking dish with butter.

Slice the panettone into thin wedges, and arrange half on the bottom of the baking dish. Sprinkle the panettone with half the liqueur and chocolate chips, then repeat with another layer of panettone, liqueur and chocolate.

In a large bowl whisk together the eggs and sugar, then add the cream and vanilla, and mix well. Carefully pour the cream mixture over the panettone and leave it to sit for 30mins so the panettone soaks up the cream.

Bake for 25mins or until golden. Remove from oven and leave it to sit for 10mins before serving.
Serve warm with lashings of fresh cream or ice cream.

Chocolate & Panettone Pudding

Chocolate & Panettone Pudding

Chocolate & Panettone Pudding

Chocolate & Panettone Pudding

Chocolate & Panettone Pudding

Enjoy! x

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