Panettone Chocolate & Amarula Bread & Butter Pudding

Halloween is over and you know what that means? CHRISTMAS BAKING! I know, it may be a little early, but I can't not get excited... Anyway, for our first Christmas recipe, we went for an absolutely delicious posh panettone chocolate & amarula bread & butter pudding, quite a mouthful.. If you've never heard of bread & butter pudding before, its a traditional English pudding, slices of buttered bread usually covered in an egg custard mixture, seasoned with nutmeg or other spices and then baked. But we've decided to put a twist on the classic recipe, opting for panettone instead or regular bread and incorporating chocolate and amarula, all perfect Christmas time ingredients. After the first mouthful I wanted to eat the whole thing to myself! It's pure heaven and is indulgent, rich, chocolatey, with a hint of amarula and is the perfect Christmas time pudding. And so without further ado, let's get on with this festive recipe!

Happy Baking!

The Chai Home 😋

INGREDIENTS

8 servings

• 500g of chocolate chip panettone (or fruit panettone)

• 90g of dark chocolate (broken into chunky pieces) or chocolate chips

• 120g of milk

• 120g of double cream

• 120g of amarula

• 60g of caster sugar

• 4x eggs

• 40g of demerara sugar

• room temperature butter for spreading on the panettone

METHOD

Start by slicing your panettone in half, then flip the halves onto their sides and then slices them into approx 2cm slices.

Butter each slice and then arrange them in your 20 x 30cm oven dish.

Then in a large measuring jug add the milk, double cream, amarula, eggs and caster sugar. Whisk together with a fork until fully combined.

Sprinkle the chocolate over the panettone.

Pour the cream mixture all over the panettone until it's equally covered (at this point you may want to use a spoon or your hands to press down any panettone that's sticking up above the tray, everything needs to be well coated in the mixture).

Now place it into the fridge for 15 - 30 minutes.

Preheat the oven to 180C

Remove from the fridge, sprinkle with the demerara sugar and bake on the top shelf for 35 - 40 minutes or until baked (the custard should be set).

Remove from the oven and serve, best enjoyed warm with a scoop of ice cream or thick cream. Enjoy!

Merry Christmas!