Panettone Pistachio Bread Pudding

Gifted a panettone and you don't know what to do with it? Make this! Gooey panettone bread and butter pudding, pistachio cream, dark chocolate, and chopped pistachios for the ultimate festive pudding.

Done in 1 hour

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

125gunsalted butter

750gpanettone

300mldouble cream

300mlmilk

1 tbspvanilla extract

5eggs

100ggranulated sugar

100gdark chocolate

Pistachio cream

100gpistachios, chopped

Demerara sugar

Single cream, to serve

Panettone is an Italian sweet bread often studded with dried fruit, traditionally enjoyed around Christmas time. You could use any type of panettone, and you don't even need to use pistachio cream, use whatever add ins you like!

Method

Preheat the oven to 180 C. Start by whisking together the eggs and granulated sugar until the sugar has mostly dissolved and everything has fully incorporated.

To a pan, add milk, cream, butter, and vanilla. Gently heat until the butter has just melted, then slowly stream into the egg mixture, whisking constantly.

Slice the edges off the panettone. Butter a baking dish, sprinkle with demerara sugar, then press the edges into the dish to form a 'crust'. Pour a third of the custard over the crust.

Tear up the rest of the panettone, then mix with the remaining custard. Let sit for a few minutes until everything's soaked up.

Spoon half of the panettone mixture into the dish. Sprinkle over chunks of chocolate, blobs of pistachio cream, and chopped pistachios.

Add with the rest of the panettone mixture, more chocolate and pistachios. Finish with a sprinkle of demerara sugar, then pop into the oven for around 30 minutes or until golden.

Allow to cool for 15 minutes, then serve with cream. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.