100g x 36 Mini Panettone Clasic (ELITE)

Battistero - Panettone Classico:

The traditional sweet symbol of Christmas excellence. A tasteful Panettone with unparalleled softness. No secrets, Mother Yeast and only fresh egg yolks, 48 hours of leavening without any rush, 6 hours of natural cooling upside down, in full compliance with the traditional method.

Panettone Bread & Butter Pudding Recipe 

Ingredients:

750g of panettone

600ml of double cream

7 eggs

1 egg yolk

200g of caster sugar

1 tsp vanilla extract

2 tbsp of Demerara sugar

Method:

▪ Preheat the oven to 150°C/gas mark 2

▪ Cut the panettone into 2cm thick slices and place in overlapping layers into a baking dish

▪ Bring the cream almost to the boil over a medium heat. In the meantime, whisk the eggs, yolk and sugar together ▪ Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs from scrambling

▪ Add the vanilla, sieve the custard into a jug, and pour into the baking dish, covering all the panettone. Baste any parts of the panettone that are dry and leave to soak for 10 minutes.

▪Then sprinkle the Demerara sugar over the top for a crispy topping

▪ Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden.