Apple Pie Panettone Pudding
Ingredients
Panettone pudding:
- 11 heaped cups Panettone, cut into 2.5cm cubes
- 2 tbsp unsalted butter, melted (for greasing baking dish)
Apple pie filling:
- 1 tbsp unsalted butter
- 6 Granny Smith apples, peeled, cored, and diced
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Custard mixture:
- 4 large eggs
- 1 cup whole milk
- 1 cup thickened cream
- 1/3 cup granulated sugar
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
To serve:
- Icing sugar, for dusting
- Ice cream or custard
Tips for the perfect Apple Pie Panettone Pudding
Use day-old or slightly stale panettone as it absorbs the custard better, giving your pudding a richer texture and flavour.
Dice the panettone into uniform cubes to help the custard soak in evenly and ensure consistent baking.
When assembling, alternate layers of panettone cubes and apple pie filling. This ensures that every spoonful has a balance of bread and fruit.
Bake the pudding until the top is golden and the custard is just set. The centre should have a slight wobble but no liquid, resulting in a creamy texture.
Directions
- Preheat oven to 180°C (350°F). Grease a baking dish with melted butter.
- In a large skillet, melt butter over medium heat. Add the diced apples, brown sugar and cinnamon. Cook for 10-15 minutes, stirring occasionally, or until the apples are softened and caramelised. Set aside to cool slightly.
- Spread half of the Panettone cubes evenly in the greased baking dish. Top with half of the apple pie filling. Repeat the layers with the remaining Panettone and apples.
- In a large mixing bowl, whisk together the custard mixture until smooth.
- Slowly pour the custard mixture over the layered Panettone and apple filling. Press the bread cubes gently with the back of a spoon to ensure they soak up the custard. Let it sit for 10–15 minutes to absorb.
- Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the custard is set.
- Allow the pudding to cool slightly before dusting with icing sugar. Serve warm with a scoop of ice cream or a drizzle of custard.
Ingredients
Panettone pudding:
- 11 heaped cups Panettone, cut into 2.5cm cubes
- 2 tbsp unsalted butter, melted (for greasing baking dish)
Apple pie filling:
- 1 tbsp unsalted butter
- 6 Granny Smith apples, peeled, cored, and diced
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Custard mixture:
- 4 large eggs
- 1 cup whole milk
- 1 cup thickened cream
- 1/3 cup granulated sugar
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
To serve:
- Icing sugar, for dusting
- Ice cream or custard
Tips for the perfect Apple Pie Panettone Pudding
Use day-old or slightly stale panettone as it absorbs the custard better, giving your pudding a richer texture and flavour.
Dice the panettone into uniform cubes to help the custard soak in evenly and ensure consistent baking.
When assembling, alternate layers of panettone cubes and apple pie filling. This ensures that every spoonful has a balance of bread and fruit.
Bake the pudding until the top is golden and the custard is just set. The centre should have a slight wobble but no liquid, resulting in a creamy texture.
Directions
- Preheat oven to 180°C (350°F). Grease a baking dish with melted butter.
- In a large skillet, melt butter over medium heat. Add the diced apples, brown sugar and cinnamon. Cook for 10-15 minutes, stirring occasionally, or until the apples are softened and caramelised. Set aside to cool slightly.
- Spread half of the Panettone cubes evenly in the greased baking dish. Top with half of the apple pie filling. Repeat the layers with the remaining Panettone and apples.
- In a large mixing bowl, whisk together the custard mixture until smooth.
- Slowly pour the custard mixture over the layered Panettone and apple filling. Press the bread cubes gently with the back of a spoon to ensure they soak up the custard. Let it sit for 10–15 minutes to absorb.
- Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the custard is set.
- Allow the pudding to cool slightly before dusting with icing sugar. Serve warm with a scoop of ice cream or a drizzle of custard.
Helpful Tips
Storage
Short-Term Storage (Room Temperature): If you’re planning on serving the pudding the same day, keep it covered at room temperature for up to 2 hours. This keeps it fresh and warm, ready to enjoy without needing to reheat.
Refrigeration (Up to 3 Days): Leftover bread pudding can be stored in the fridge for up to 3 days. Place it in an airtight container to maintain its flavour and texture. Reheat individual portions when you're ready to eat.
Reheating in the Oven: Preheat the oven to 175°C. Place the bread pudding in an oven-safe dish, cover with foil to keep it moist, and bake for 15–20 minutes until heated through. This method restores its soft texture.
Reheating in the Microwave: For a quick option, reheat single servings in the microwave. Place a portion on a microwave-safe plate, cover with a paper towel, and heat on medium power for 1–2 minutes, or until warmed through.
Substitutions
Brioche, challah, or sturdy white bread are all great alternatives to Panettone. If the bread you’re using is less sweet, you might want to add a bit more sugar or spice to enhance the flavour.
Serving Suggestions
Watch How to Make It
