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.
Note: + 35 mins standing
- 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
Preheat oven to 160°C. Grease
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.
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.
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.