Panettone and dark chocolate bread and butter pudding
serves
6
Matt Moran chills and thrills with his panettone and dark chocolate bread pudding – perfect for a Christmas evening.
You’ll need 6 x 1-cup (250ml) capacity ovenproof dishes for this recipe.
Ingredients (12)
- 475ml milk
- 460ml pure (thin) cream
- 5 eggs, plus 5 extra egg yolks
- 125 raw sugar, plus 2 tbs extra
- 1/2 vanilla bean, split and seeds scraped
- 1/4 cup (60ml) Frangelico
- 600g panettone, torn into large pieces
- 150g dark (70%) chocolate, chopped
- 180g frozen cherries
- 180g unsalted butter, melted, plus extra, to grease
- 100g hazelnuts, toasted, roughly chopped
- Chocolate ice cream, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 160°C/140°C fan-forced. Grease 6 x 1-cup (250ml) capacity ovenproof dishes with extra butter and set aside.
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2.Place the milk and cream in a medium saucepan over medium-low heat and bring to just below a simmer.
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3.Place eggs, yolks, sugar, vanilla bean and seeds and Frangelico in a large bowl and, using a whisk, gently stir to combine (try not to incorporate too much air as you stir). Pour over the hot milk mixture, whisking constantly until combined.
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4.Divide panettone among prepared dishes. Scatter over chopped chocolate and cherries, and pour over the melted butter. Allow to soak for 5-10 minutes. Discard vanilla pod, pour over custard mixture, and allow to stand for a further 15 minutes.
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5.Cover each dish with foil and place on a baking tray. Cook for 30-40 minutes, until custard has set but is still slightly wobbly.
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6.Scatter puddings with hazelnuts and serve warm with ice cream.
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