For those who like pudding and panettone, now a version with the two together in a very delicious dessert to give new life to the various pieces of panettone lost in the fridge.
A while ago I had already made a recipe similar to this, Panettone and Caramel Pudding, inspired by a preparation by Nigella. The original used croissant, but we like to change it, right?
There’s not much of a secret to Pudimtone, it’s literally the mix of pudding with chopped panettone. The preparation may be a bit reminiscent of bread pudding, the difference is that we don’t blend everything together. It has different layers.
Tips for Puddingtone
- Use panettone that you like to eat, after all, its flavor will be apparent.
- The panettone can be any flavor: traditional, chocotone or a mix of them.
- I recommend adding vanilla, it gives a different touch.
Panettone Pudding
Makes: 14 pieces (1 20cm pudding)
- 200 g crystal Sugar
- 395 g condensed milk (1 can or box)
- 350 g semi-skimmed milk (whole or skimmed)
- 3 eggs
- 5 mL vanilla essence (or extract, optional)
- 300 g panettone (flavor of your choice)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat water to use in the pudding pan which is about 20-22cm in diameter.
- Caramelize sugar in the pudding mold directly over the flame, if your mold allows it, be careful! Caramel is very hot. Spread it on the sides and set aside the pan.
- Blend condensed milk, milk, eggs and vanilla in a blender for 2 minutes.
- Pour hot water into the pudding pan and then the mold on top.
- Distribute chopped panettone in the mold with caramel.
- Add the pudding mixture over the panettone, if you want, you can help the pieces sink into the mixture.
- Cook the pudding in the pan in a bain-marie for 30-35 minutes over low heat.
- Let cool for 30 minutes, then refrigerate for at least 8 hours. Ideally, it should be from one day to the next.
- Unmold the pudding, if necessary run a knife along the sides.
- Serve chilled.
- My pudding has a more caramelized tone, as I used condensed milk and lactose-free milk, which are generally not so clear. And due to the process, they can make the preparations even darker.
- Use panettone that you like to eat.
- Technically, you could do it in the oven too, but it will take more than 30 minutes.
Portion: 100g | Calories: 202kcal (10%) | Carbohydrates: 36g (12%) | Protein: 5g (10%) | Fat: 4g (6%) | Saturated fat: 3g (19%) | Polyunsaturated Fat: 1g | Monosaturated Fat: 1g | Trans fat: 1g | Cholesterol: 54mg (18%) | Sodium: 71mg (3%) | Potassium: 179mg (5%) | Sugar: 36g (40%) | Vitamin A: 177IU (4%) | Vitamin B2: 1mg (59%) | Vitamin C: 1mg (1%) | Calcium: 135mg (14%) | Ferro: 1mg (6%)
