Chocolate Panettone Bread and Butter Pudding

February 4, 2011 By Sandy

Chocolate Panettone Bread and Butter Pudding
Serves 4 – 6

400g panettone (stale panettone is great, you could use bread, croissants, fruit loaf or brioche instead)
400ml milk
2 eggs
100g dark chocolate
50g butter (+ enough to butter the slices of bread if using)
250g fruit compote or stewed fruit or jam or marmalade (optional)
2 tbs sugar (+ 2 more if using bread)

Melt the butter gently, remove from heat.
Cube the chocolate and add to the melted butter, stir occasionally until melted.
In a measuring jug beat the eggs and add the milk. Stir in the chocolate mixture.
Slice the panettone (or other). Butter the slices if using bread and sprinkle 2 tbs of sugar on the bread.
Place a layer of panettone on the bottom of an oven proof dish, 20cm square or similar.
If using fruit compote or stewed fruit or jam, spread over panettone layer.
Add the rest of the panettone, in layers.
Carefully pour the milk/chocolate mixture over the panettone.
Sprinkle the sugar over the top.
Leave to soak in for up to an hour (in a cool place).
Preheat oven to 170 / 325 / gas3
Place into a “bain marie”, in oven and bake for 40 minutes. It is cooked when you gently press the middle and the mixture has just set, is a bit wobbly.

Serve warm with creme fraiche, custard, cream, ice cream.

Additions: you can add a bit of alcohol or and some grated nutmeg to the milk and chocolate mixture.

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