Chocolate panettone bread and butter pudding cake

This decadent panettone bread and butter pudding cake is layered with fruit mince and chocolate. Serve it up with raspberries and cream.

8

15m

Note: + 35 mins standing

1h

Ingredients

  • 600g-piece panettone loaf, cut into 3cm pieces
  • 1 cup (320g) fruit mince
  • 200g Nestlé Plaistowe Dark Chocolate, chopped
  • 395g can Nestlé Sweetened Condensed Milk
  • 4 eggs
  • 2 egg yolks
  • 1 cup (250ml) milk
  • 1 tsp vanilla extract
  • Icing sugar, to dust
  • Whipped cream, to serve
  • Raspberries, to serve

Method

STEP 1

Preheat oven to 160°C. Grease

STEP 2

A 20cm (base measurement) round cake pan. Line the base and side with baking paper. Arrange one-quarter of the panettone over base of prepared pan. Spoon one-third of the fruit mince over panettone. Top with one-third of the chocolate. Continue layering with remaining panettone, fruit mince and chocolate, finishing with panettone.

STEP 3

Whisk the condensed milk, eggs, egg yolks, milk and vanilla in a large jug until combined. Pour over the panettone mixture in the pan. Press the panettone down slightly to cover in egg mixture. Set aside for 5 mins to soak.

STEP 4

Bake, covering with foil if necessary to prevent overbrowning, for 1 hour or until golden and the custard is set. Set aside in the pan for 30 mins to stand. Transfer the cake to a serving plate. Dust with icing sugar. Serve warm or at room temperature with the cream and raspberries.

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