Ingredients
Equipment
Method
- Preheat your oven to Gas 3, 320°F, 160°C.
- Grease a baking dish or casserole dish with butter or cooking spray.
- Slice the panettone.500 grams Panettone
- Butter each slice with the softened butter.30 grams Butter
- Cut slices into triangles.
- Arrange half of the buttered panettone slices in the greased baking dish.
- Sprinkle half of the dark and half of the milk chocolate chips over the bread.
- Add the remaining bread slices to the first layer and sprinkle the remaining chocolate drops over them.100 gram Dark Chocolate Chips, 100 grams Milk Chocolate Chips
- In a mixing bowl, add the eggs, cream, masala, sugar, vanilla extract, ground cinnamon, and ground nutmeg.4 large Eggs, 100 ml Marsala, 400 ml Double Cream, 50 grams Golden Caster Sugar, 1 tsp Vanilla Extract, 1 tsp Ground Ceylon Cinnamon, ¼ tsp Ground Nutmeg
- Gently mix together.
- Pour the mixture evenly over the bread and chocolate chips in the baking dish, ensuring all the bread is soaked. Press down lightly on the bread to help it absorb the liquid.
- Allow the pudding to sit for about 15-20 minutes to let the bread fully absorb the custard mixture.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the pudding is set and the top is golden brown. You can check for doneness by inserting a knife into the center; it should come out clean when the pudding is done.
- Remove the pudding from the oven and let it cool for a few minutes. You can dust the top with powdered sugar for added sweetness if desired.Powdered Sugar
- Enjoy and serve!
Video
Notes
Here are some top tips to help you succeed in making a perfect Italian Bread and Butter Pudding like a pro:
- Use high-quality ingredients for the tastiest experience.
- Use slightly stale bread or at least a day-old is ideal.
- The quality of the chocolate you use will greatly impact the flavor of the pudding. We use dark chocolate chips because it adds depth, and milk chocolate chips to balance the richness of the dessert.
- Stale bread absorbs the creamy mixture better, resulting in a creamier texture.
Allow the pudding to soak in the creamy mixture before baking for at least 15-20 minutes. It allows the liquid to sink into every bit of the panettone. - Be sure to cook this recipe LOW AND SLOW. Our recommendation is 320°F (160°C).
- The oven needs to be on the cooler side to keep the dessert soft; the last thing you want is a hard-textured pudding. If your oven is on the hotter side, turn it down lower and cook for a little longer.
- When buttering the bread slices, coat them evenly with softened butter. This step adds a lovely buttery and toasty flavor to the pudding.
- To determine if the pudding is done, insert a toothpick into the center. It should come out clean, with no raw creamy mixture clinging to it.
- Make your own Classic Panettone using our Chocolate Panettone, but replace the chocolate chips with 100g candied orange peel, 100g candied lemon peel, and 100g raisins.
- Gluten-Free: Use your favorite gluten-free panettone or fruit bread.
- Bread: Alternatives are light and fluffy fruit bread similar to tea cake texture.
- Dairy-Free: Use dairy-free cream and chocolate.
