This decadent panettone bread and butter pudding cake is layered with fruit mince and chocolate. Serve it up with raspberries and cream.
- Serves8
- Cook time1 hour
- Prep time15 minutes, + 35 mins standing
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
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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 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.
Step 2
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 3
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.
