Pistachio Panettone Bread & Butter PuddingAll Recipes
- 3 x Large Whole Eggs (room temperature)
- 45g Caster Sugar
- 40g Crema di Pistacchio
- 300ml Single Cream
- 250ml Whole Milk
- 400g Panettone or Colomba Cake
- 50g Chopped Pistachios
- 25g Soft butter/Margarine
A British classic with our Sicilian twist. Growing up in the UK how could you not be introduced to the classic B&B pudding? Creamy, decadent and stodgy all at the same time! Like any Italian family we really stock up on our panettone and tend to have a couple lying around the house until late January, so one year Emilia decided to turn one panettone into a bread and butter pudding using our crema di pistacchio and it soon became a yearly tradition. We hope it becomes one in your family too.
Preheat the oven to 160 degree fan assisted.
In a saucepan, heat up the cream and milk. Whilst the milk and cream heats up, take a large bowl and crack in the eggs and whisk together with the caster sugar and leave to one side.
Take a baking dish and rub the bottom and the sides with the soft butter. Then thickly slice the panettone and place on the bottom of the baking dish creating one layer of panettone.
Once the milk and cream has heated up add in the crema di pistacchio and whisk well together. Pour the hot liquid in the egg and sugar mix and whisk well creating a custard.
Pour the custard mix over the slices of panettone in the baking dish and press the panettone down to soak up the custard well; leave to rest for 10 minutes.
Just before placing in the oven, sprinkle over the roughly chopped pistachios and place on the middle shelf of the oven and bake for 20-30 minutes until the pistachio custard has set to a nice wobble.
Serve warm with extra crema di pistacchio and a short strong espresso.
Tip* You can also use our Crema di Nocciola (hazelnut) or Crema di Mandorle (almond) in place of the pistachio and top with the crushed nuts too!
Why not try more leftover panettone recipes such as our Almond, Honey, Ricotta Eggy Bread Panettone.
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