Panettone pudding. Easy and delicious recipe to take advantage of

Sometimes it happens that the guests we have to eat over these Christmas dates coincide and repeat the same sweet, which sometimes we see with more than one or several sweets, especially at Christmas, where it is very common for everyone to have the same nougat or the same box of polvorones.

If it has happened to you like this, and it has left you Panettone, that popular and delicious Italian bun (specifically Milanese) that is usually made and consumed at Christmas, and you do not want to eat it again as it is, a good idea is to make the most of it panettone pudding.

The pudding It is a very easy to prepare sweet and is a resource more to take advantage of the remains of panettone that we have left to vary and offer a different dessert.

It basically consists of a cake characteristic of both English and American cuisine, which is made from mixing different ingredients chopped with eggs or milk, cooked and curdled inside a mold of high walls in a bain-marie.

The truth is that, in the case of panettone, we already have all those different ingredients that we should mix and chop when it comes to making the traditional bread pudding, since as you surely know, it is a sweet that contains flour, raisins, sugar, eggs ...

Panettone pudding recipe

Ingredients:

250 grams of panettone.
500 ml. of whole milk.
4 eggs
The grated skin of an orange.
100 grams of sugar.
A vanilla pod.
Liquid caramel homemade or industrial, (to caramelize the mold).

Elaboration:

We put the oven to preheat with heat up and down at a temperature of 180º C for 10 minutes. We crumble the remains of panettone and place them in a dish.
In a saucepan put the milk to boil, along with the seeds of the vanilla pod. Once it boils, remove from the heat and reserve.
In a bowl we beat the eggs well together with the sugar. Once well beaten, pour on the milk that we had reserved. Then pour everything on the panettone and let stand for 5 minutes to soak it well.
We caramelize the bottom and walls of the mold. Pour the mixture of panettone into the caramelized mold.
We introduce the mold in the oven and cook in a bain-marie with a temperature of 180º C for about half an hour or until the pudding has set.
We can check if it has set by pricking the pudding with a toothpick, skewer or the tip of a knife that should come out clean without debris. Once it has set, we remove it from the oven.
Let it cool a little before serving it.

We already have our ideal panettone pudding ready to enjoy at breakfast, as a dessert, or as a snack. Did you know that it can be served warm or cold?

If it tastes cold once it has cooled to room temperature we introduce it in the refrigerator at least 2 hours to serve it cold, accompanied by a little honey on top or cream.

The warm pudding can be accompanied by a cup of hot chocolate, a cup of coffee or an exquisite tea. ThemesChristmas Christmas Recipes