Italian Panettone Baked Custard Pudding… By Lucy Simmons
February 11, 2016
A beautiful way to use any left over Italian Panettone after the Winter festivities, transformed today, chunks of buttered fruity candied fruit cake entombed in a set sweet vanilla custard, baked with a crispy top..
- Prep: 10 mins
- Cook: 35 mins
- Yields: 1 Feast
- Butter one side of the panettone and cut into triangles, place in a medium size baking dish with the butter side facing up.
- In a large jug mix together the eggs, cream, milk and vanilla extract. Pour over the panettone and gently push the pieces of panettone to the base of the dish.
- Bake for 30-35 minutes in a preheated 180c oven. It should be golden on top. Before serving dust with some icing sugar to add sweetness and serve with some fresh, cold double cream....... Enjoy.