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Bonkers bread & butter panettone pudding tart
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Total Time:
1 hour
1 hour
Exciting twist on classic bread pudding - a fun new take!
Ingredients:
- 125 g unsalted butter plus extra for greasing
- 4 tablespoons demerara sugar
- 750 g plain panettone
- 300 ml double cream
- 300 ml whole milk
- 5 large free-range eggs
- 100 g golden caster sugar
- 60 g quality dark chocolate (70%)
- 60 g bitter orange marmalade
Instructions:
- - Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 28cm loose-bottomed tart tin. - Crush 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the rest to create a variety of textures. Spread the mixture in the tart tin and shake to coat, pressing gently. - Cut the edges off the panettone into strips and use them to line the base and sides of the tart tin, pressing down firmly to create a pastry-like shell. - Split the vanilla pod lengthwise, scrape out the seeds, and combine in a pan with cream, milk, and butter. Simmer for 5 minutes until the butter has melted. - Whisk eggs and golden caster sugar in a large bowl for 2 minutes until smooth. Slowly whisk in the hot cream mixture until combined, and remove the vanilla pod. - Pour one-third of the custard into the base of the tart and let it soak for a couple of minutes. Tear the remaining panettone into chunks, soak in the custard, and layer in the shell with chocolate and marmalade in between. - Pour any leftover custard, sprinkle with remaining demerara sugar, and bake for about 25 minutes until set. - Let the pudding rest for 10 minutes before serving with cream, custard, or ice cream. Enjoy cold if desired.