Easy Dessert

Marsala panettone bread and butter pudding

Name: Marsala panettone bread and butter pudding
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 2/3 cup (110g) sultanas; 100ml sweet Marsala; 300ml milk; 300ml thickened cream; 2 pared strips orange zest; 1 vanilla bean, split, seeds scraped; 3 eggs, plus 1 extra egg yolk; 150g caster sugar; 50g softened unsalted butter; 300g panettone or brioche loaf, sliced; Icing sugar, to serve; Raspberries, to serve

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15m

55m

Marsala panettone bread & butter pudding

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by Valli Little

delicious. team

Oct 02, 2015

As if bread and butter pudding wasn’t decadent enough, we've added sweet Marsala and buttery panettone to create the best version ever.

2/3 cup (110g) sultanas
100ml sweet Marsala
300ml milk
300ml thickened cream
2 pared strips orange zest
1 vanilla bean, split, seeds scraped
3 eggs, plus 1 extra egg yolk
150g caster sugar
50g softened unsalted butter
300g panettone or brioche loaf, sliced
Icing sugar, to serve
Raspberries, to serve

Method

1.

Preheat oven to 180°C. Place the sultanas in a small bowl and cover with Marsala, set aside for 30 minutes to soak.
2.

Meanwhile, heat milk, cream, orange zest, vanilla pod and seeds in a small pan over medium heat. Whisk eggs, egg yolk and sugar together until combined. As soon as cream bubbles, pour into egg mixture, whisking constantly. Set aside.
3.

Butter panettone slices and layer into a 2L (8-cup) baking dish with sultanas. Strain cream mixture, discarding solids, then pour over panettone. Set aside for 30 minutes to infuse. Place baking dish into a larger baking dish and pour in enough boiling water to come halfway up the sides. Bake for 45 minutes or until custard is set and top is golden. Rest for 15 minutes. Serve dusted with icing sugar and raspberries.