Panettone and Chocolate Bread Pudding

Serves: 6

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Total Time: 50

Prep Time: 10

Cook Time: 40

• A little butter to grease
• 0.5  x 900g (2lb) panettone, cut into 6 slices
• 284 ml carton single cream
• 0.5 pint(s) whole milk
• 2 medium eggs
• 200 gram(s) bar Belgian milk chocolate, minimum 40% cocoa solids, roughly chopped
• Demerara sugar to sprinkle over

Method

1. Preheat oven to 180°C (160°C fan) mark 4. Grease a 2 litre (31/2pint) ovenproof dish. Cut each slice of panettone into quarters and arrange them in the dish.
2. Pour the cream and milk into a pan and bring the mixture to the boil then turn off the heat. Beat the eggs in a large bowl and add 150g (5oz) chocolate.
3. Add a third of the hot cream and milk to the bowl. Stir well, then slowly whisk in the remaining cream and milk, making sure the chocolate has melted.
4. Pour the mixture over the panettone, so that the bread is well covered. Sprinkle with the remaining chocolate and the sugar, then bake for 30-40min until the pudding is puffed up and the top is crisp.

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