FoodBlog Bakes: Panettone Pudding đ
Bread pudding is one of my favourite things to bake and eat, despite it being a rather unpopular dessert. If youâre unfamiliar with this dish, itâs basically a sliced loaf of bread (usually one thatâs going stale) baked in a mixture of eggs and milk. This is best done with sweet breads like brioche, but can really work with any kind of bready baked good. đ
When the festive season is approaching, my family enjoys making a similar recipe - using panettone or pandoro instead of bread. This is a perfect hack for when the holidays are over and youâve been gifted one too many of these Christmas sweet breads. Whilst similar, there are some differences between panettone and pandoro that you might want to consider before making this pudding.
Panettone is dome-shaped and usually contains raisins/candied fruits. Pandoro on the other hand is star-shaped, yellow in colour and dusted in powdered sugar. Panettone is slightly more bready in texture than Pandoro. đ
Recipe
Your end result... keep on at it... this is your reward!
Ingredients
(Makes 1 large dish)
- 1 panettone/pandoro
- 3 eggs
- 500ml milk
- 150ml double cream
- 2 tablespoons sugar + extra for top
- Pinch of salt
- Teaspoon vanilla extract
- Teaspoon cinnamon
- Half teaspoon mixed spice
- Butter for greasing
- Optional: raisins, chocolate chips, or any other mix-in you enjoy
Method
1. The first step is to put down your bread and start cutting it into 1-inch thick slices. I like to lay it down on its side so that the slices are uniform in shape; especially for the pandoro where you get those cute star-shaped slices. Next, prepare your liquid mixture by beating the eggs with the milk, sugar, vanilla, and spices.
Slice the pandoro or panettone into rounds for the perfect bite at the end of this journey!
2. Add in the cream last and mix (you donât want it whipped). đ„
3. Now youâre ready for assembly. Grease your dish (you can use any kind of bowl thatâs oven-safe, too) with butter and lay down the first layer of panettone or pandoro.
Pandoro could be your go-to option, simply for the cute shapes you'll achieve.
4. Next, pour the liquid mixture over the bread layer. Press down the layer with a fork so that all parts of the bread are covered in liquid and so you eliminate any gaps in the layer.
5. Keep on layering, covering and pressing until youâve filled your dish (you might not use up all your bread).
Pack your dish with layers of liquid and bread, this is gonna taste great!
6. If you have any liquid mixture left over, simply pour it over the top layer. Donât worry if it looks too wet, the bread will quickly soak up the liquid. Thereâs so much room for imperfection in this dish, and thatâs probably the best thing about it.
Waste not friends, add any extra liquid for even more yumminess.
7. Sprinkle some brown sugar over the top before placing the dish into the oven preheated between 180-200 degrees celsius.
Brown sugar sprinkle? Yes, please!
8. Cooking time will depend on the number of layers you have, but start off with 30 minutes and check your pudding until itâs golden on top and firm to the touch. đ„§
Ohhhh, look at that baking, baby!
ï»żI personally prefer the pandoro version of this treat, but we usually make it with whatever it is we have on-hand. This recipe is super easy and will steal everyoneâs heart. Itâs thick, carb-y, creamy and delicious, and is perfect for afternoon tea, especially when hot out of the oven. Serve with homemade custard or a scoop of ice-cream for maximum enjoyment. đ„
ï»żThis is #1 in my list of underrated Christmas treats. Make sure to tag us @foodblogmt if you decide to try it out! đ
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