Make the most of in season fruit with this blueberry dessert. A panettone pudding that is simple to make is a guaranteed winner.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + 5 mins soaking time
+ 5 mins soaking time
Ingredients
Softened butter, to grease
2 tbs caster sugar
4 Coles Australian Free Range Eggs
400ml milk
100g panettone*, crust removed, cut into 1cm pieces
250g Eureka blueberries
2 tbs raw sugar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease four 1-cup (250ml) ovenproof ramekins or baking dishes with butter. Whisk the caster sugar and eggs in a medium bowl. Bring the milk to a simmer in a saucepan over high heat. Whisking constantly, add hot milk to the egg mixture in a thin, steady stream. Add panettone and blueberries and stir to combine. Set aside for 5 mins to soak.
Step 2
Divide the mixture evenly among prepared ramekins or dishes. Sprinkle with raw sugar. Place ramekins or dishes in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins or dishes.
Step 3
Bake for 20 mins or until puddings are just set and lightly golden on top.
Serve with thickened cream
Swap me: *If you don’t have panettone, use brioche or croissants instead.
