Panettone Bread And Butter Pudding – a delicious recipe with milk, heavy cream, vanilla pod, eggs, sugar, orange. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To start custard base, bring milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, (I use vanilla extract, 1 1/2 Tbsp.) scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla pod. Preheat oven to 325u00b0. Butter each slice of bread and dip into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread. Place the dish in a roasting pan and fill halfway with hot water. Sprinkle pudding with confectioners sugar and bake for about 45-50 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
493
kcal
Calories
20
g
Fat
52
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pint whole milk, 1 pint heavy cream, 1 vanilla pod, 4 eggs, and more.
Yes, Panettone Bread And Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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