Uploaded December 2015 | Updated September 2026, 2 weeks ago
Budino di Panettone
Mr Caldesi shows us an Italian take on the British Bread and Butter Pudding. 'Every Christmas we are given countless panettoni and it is usually mid-summer before they are used up! This is a very easy way to turn them into a rich, spicy pudding.'
Serves 8–12
1 large panettone (900g), cut into 5cm-thick slices
568ml double cream
568ml full fat milk
2 vanilla pods, slit lengthways, seeds scraped out
6 egg yolks
4 whole eggs
200g caster sugar
Preheat the oven to 150°C/300°F/gas mark 2.
Place the panettone slices in a large baking dish, slightly overlapping if necessary (or cut the slices into triangles first and lay them one on top of the other). Pour the double cream, milk and vanilla – seeds and pods – into a saucepan and gently heat.
Add the whole eggs to the 6 yolks; add the sugar and mix well.
Once the milk and cream has heated through (do not allow it to boil) whisk them into the eggs. Remove the vanilla pods and pour the hot custard evenly over the panettone slices. Leave to soak for about 10 minutes, then place in the oven for 30 minutes or until the top is golden brown and the custard has set. Remove from the oven and allow to cool to room temperature. The pudding can be served as it is, chilled, or reheated in a microwave or oven.
Budino di Panettone
Mr Caldesi shows us an Italian take on the British Bread and Butter Pudding. 'Every Christmas we are given countless panettoni and it is usually mid-summer before they are used up! This is a very easy way to turn them into a rich, spicy pudding.'
Serves 8–12
1 large panettone (900g), cut into 5cm-thick slices
568ml double cream
568ml full fat milk
2 vanilla pods, slit lengthways, seeds scraped out
6 egg yolks
4 whole eggs
200g caster sugar
Preheat the oven to 150°C/300°F/gas mark 2.
Place the panettone slices in a large baking dish, slightly overlapping if necessary (or cut the slices into triangles first and lay them one on top of the other). Pour the double cream, milk and vanilla – seeds and pods – into a saucepan and gently heat.
Add the whole eggs to the 6 yolks; add the sugar and mix well.
Once the milk and cream has heated through (do not allow it to boil) whisk them into the eggs. Remove the vanilla pods and pour the hot custard evenly over the panettone slices. Leave to soak for about 10 minutes, then place in the oven for 30 minutes or until the top is golden brown and the custard has set. Remove from the oven and allow to cool to room temperature. The pudding can be served as it is, chilled, or reheated in a microwave or oven.
