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Panettone and apple pudding

You can make easy and yummy desserts from leftover panettone, such as trifle, tiramisu or bread &butter pudding. This panettone and apple pudding is a lovely, comforting dish, the ideal dessert for Sunday lunch or on New Year’s Eve.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp Demerara Sugar
  • 35 g unsalted butter softened
  • 2 granny smith apples
  • ½ tsp cinnamon
  • 250 g leftover Panettone
  • 2 large eggs
  • 300 ml double cream
  • 200 ml milk
  • 1 tsp vanilla bean paste

Method
 

  1. Preheat the oven to 170°C.
  2. Peel and core the apples then cut them into wedges. Put them in a saucepan, add 1 Tbsp sugar, the cinnamon and 25g butter. Cook over a medium-high heat, swirling the pan around until the apple is soft and glossy. Set aside.
  3. Meanwhile, cut the panettone into 1cm thick slices, then into 2 or 4 triangles. Spread the remaining butter on them. Arrange the panettone in an oven baked dish, then scatter the apple slices around and between them.
  4. Whisk the eggs in a bowl.
  5. In the same pan you cooked the apples, heat the cream, milk, 1 Tbsp sugar and the vanilla paste. Bring to a simmer, but don’t boil it. Slowly and gradually pour the hot cream mixture over the eggs, whisking constantly. Pour this mixture all over the panettone and apple, soaking them in the custard as much you can. (If you don't want the panettone a bit crunchy, make sure the custard covers them completely).
  6. Scatter the remaining sugar over the top, then bake for 30 minutes or so until the panettone looks golden and the custard has set.
  7. Serve warm with custard or whipped cream.