Marmalade Panettone Bread and Butter Pudding
By OcadoLife
Published on 12 November 2024
For the ultimate comfort-food dessert, you can’t beat this super-easy Marmalade Panettone Bread and Butter Pudding from food stylist Sam Dixon. “Using panettone and adding a zippy note of orange takes this classic to the next level. Feel free to use a choc-chip panettone to raise it even higher!” Time and servings
50 minsTotal time
10Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 400g classic panettone, thickly sliced
- 100g unsalted butter, plus extra for the dish
- 100g thick-cut marmalade
- 500ml vanilla custard
- 200ml whole milk
- 1 orange, finely zested
- 1 heaped tbsp demerara sugar
- 1 (600ml) pot double cream, to serve (optional)
Method
Step 1
Preheat the oven to 180°/160°C fan/gas 4. Arrange the panettone slices on a large baking tray and toast in the oven for 10 mins. Remove and spread with the butter and marmalade on one side.Step 2
Grease a medium baking dish (approx. 25cm). Arrange the panettone – butter and marmalade side-up – in the base, overlapping the slices.Step 3
Put the custard, milk and orange zest in a jug or bowl; whisk to combine. Pour over the panettone, pressing gently to submerge the bread in the liquid. Scatter over the sugar and bake in the oven for 30-40 mins, until the custard is just set and golden brown. Serve warm with cream, if you like. Leftovers will keep chilled for up to 3 days or frozen for up to 6 months.