RECIPE// Chocolate Chip Panettone Pudding
by Gippsland Jersey
Make your Christmas season even sweeter with this divinely decadent Chocolate Chip Panettone Pudding - loaded with Gippsland Jersey cream, milk and butter.
If you’re not familiar with Panettone it's a beautiful Italian domed sweet bread usually studded with candied fruit, spices, or in this case chocolate. You'll see it pop up in your local supermarket around Christmas and it makes a heavenly French toast - however if you're cooking for a crowd this pudding is our go-to, and can be made ahead of time! It can also easily be made with stale panettone, so if you’ve received one over the festive season and it’s been sitting at the back of your cupboard - now you know what to do with it!
With the addition of Gippsland Jersey cream, full cream milk and a little butter, this dessert is stunningly creamy, custard-y and delicious. Jersey cow produce really can’t be beaten when it comes to taste and quality, which is why it’s the first choice for so many chefs and baristas.
This pudding is often suggested as the perfect make-ahead Christmas breakfast, but could easily be served as a dessert too, accompanied by custard, cream or fresh fruit.
Check out the recipe below.
Chocolate Chip Panettone Pudding
Prep time: 20 mins
Cook time: 50 mins
50g GJ butter, softened (optional)
500g chocolate chip panettone
300ml Gippsland Jersey pouring cream
500ml Gippsland Jersey full cream milk
1 tbsp vanilla extract
4 tbsp caster sugar
100g dark chocolate - chopped
Icing sugar, for sprinkling
Extra cream, to serve
Heat the oven to 160C/ 140C fan and grease a 1.5L baking dish with a little of the butter.
Cut panettone into slices, leaving the crusts on.
Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
In a bowl, whisk together eggs, cream, milk, vanilla extract and caster sugar and pour evenly over the panettone. Sprinkle with chopped chocolate.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm. Bake for 45-55 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. Cover with foil if you feel like it will burn before it’s set in the middle.
Dust with icing sugar and drizzle with extra cream or custard to serve.