Panettone Pudding with apple and cranberry casserole

Preparation Time: 15 mins

panettone pudding, with apple and cranberry casserole
 serves 4 


4 thick slices of panetonne

yolks of 4 fresh free range eggs

250ml single cream

2 tsp cinnamon

150g castor sugar

creme freche to serve

100g fresh cranberries

125ml sweet cider

2 star anise

1 tbsp brandy

1/2 lemon juice

1tsp grated nutmeg

apples worcester, cored and sliced

100g demarera sugar

1 cinnamon stick

100g unsalted butter plus 100g for frying

small amount of mized arrowroot for thickening



1. mix together the groundnutmeg, cinnamon and castor sugar and place on a plate.

2. mix together the egg yolk and cream and place into a large bowl.

3.  melt butter in a heavy based pan

4. dip the bread into the egg mix and coat both sides, drain off any excess.

5. dip the bread into the cinnamon sugar, shake off excess and carefully place into the butter.

6. fry off gently until brown on both sides.


for the casserole

1. place the butter and sugar into a pan and dissolve gently, 2 add the cranberries.

3. add the apples and stir

4. add the brandy, cinnamon stick star anise adn lemon juice, cook rapidly.

5. add the cider bring to the boil.

6. pour the casserole over the cinnamon toast and serve with creme fraiche or natural yoghurt.

Serves: 4
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