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It’s snowing outside, so what better time to make a decadent, rib-sticking bread and butter pudding. M’s out skiing, and I can’t think of a cozier welcome than having the delicious scent of toasting panettone wafting through the chalet.

This time of the year, I like to use panettone, but you can use normal white bread (crust removed), egg bread (8 1/2 inch slices) or croissants (6-8 small croissants) for a truly decadent pudding for any season or budget!

500g plain panettone, cut into 1 inch cubes. I cut the outside brown bit off, but it’s not necessary
3 tablespoons butter, melted
2 cups heavy whipping cream
1 cup dulce de leche, caramel condensed milk or caramel sauce plus more for serving. When I can get my hands on it, I love to use salted caramel sauce. Or if you can be bothered (I can’t!), better yet, make your own caramel.
4 large eggs
2 large egg yolks
2 tablespoons dark rum, optional. When the mood strikes, I use Baileys instead
1 teaspoon good vanilla bean extract
1/2 teaspoon salt
1/2 cup bittersweet chocolate chips. My luxe version: Lindt salted dark chocolate
2 tablespoons sugar
Powdered/ icing sugar

Preheat oven to 180 degrees Celsius/350°F. Place cubed bread in large bowl. Drizzle with 3 tablespoons melted butter; toss.


Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool.


Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes.


Let soak 30 minutes, stirring occasionally.
Mix chocolate chips into custard mixture.


Rub a 11x7x2-inch (27x18x5-cm) baking dish or a 8×4-inch (20×10-cm) round dish with a bit of butter. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Don’t let it stand for longer, or else it becomes stodgy. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.


Absolutely scrumptious! Enjoy, and have a merry Christmas, with much love from les Diablerets, Switzerland