Italian Panettone Baked Custard Pudding… By Lucy Simmons

By lucy  , ,   , ,

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


250 Grams Panettone

50 Grams Unsalted butter

2 Large Eggs

142 ml Double cream

225 ml Milk

1 tsp Vanilla Extract

1 Scattering Icing sugar


  1.  Butter one side of the panettone and cut into triangles, place in a medium size baking dish with the butter side facing up.
  2. 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.
  3. 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.


Want to make Traditional Italian Panettone.


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