Chocolate Orange Panettone Bread & Butter Pudding
If a Terry’s Chocolate Orange is a must in your Christmas stocking, then this is the pud for you! With all the nostalgic flavours of Christmas, try making this super simple yet moreish pud, sure to satisfy every chocolate orange fan.
Not a fan of chocolate orange? This works fantastically with any jam and white chocolate too!
Prep: 5 mins | Cook: 25 mins
Serves 4 - 6 people
Ingredients
- 750g panettone, fruit or chocolate
- 75g marmalade
- 125g Terry’s Chocolate Orange Minis
- 3 large FREE eggs
- 350ml milk
- 50ml cream
- 1 tsp vanilla paste
- 1 heaped tsp mixed spice
- 3 tbsp Demerara sugar
- TO SERVE
- Custard, cream or ice cream
- YOU WILL NEED
- Large, oven-proof baking dish (approx. 2lt)
Method
- Preheat oven to 200C/180C fan/gas 6.
- Using a sharp bread knife, slice the panettone into thick slices then each slice into 4 squares, then nestle the panettone pieces into the baking dish.
- Spread small spoons of marmalade sporadically in between the slices before adding the Terry’s chocolate orange minis to the dish - ensure they are nicely nestled between the pieces of panettone, so the chocolate doesn’t burn in the oven.
- In a jug, crack in the eggs and add the milk, cream and vanilla paste. Sprinkle in the mixed spice and 2 tablespoons sugar before lightly whisking together into a thin custard mixture.
- Pour the custard mixture all over the panettone ensuring all the slices are submerged in the liquid. Allow to soak for 5 - 10 minutes.
- Sprinkle the panettone with the remaining sugar and place in the oven to bake for 25 - 30 minutes until golden and crisp on top and the custard has set.
- Remove from the oven and allow to sit before serving alongside custard, cream or ice cream
