Panettone bread and butter pudding

By • February 20, 2015 1 Comments

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Author Notes: Ah the grande old bread and butter pudding, famed for it's simplicity, it has become the Marmite of deserts. Personally such a dessert would never appeal to me but paring the sauce with the sweet sticky fruit infused panettone, it seemed perfect on a cold night or any old night. I used up leftover panettone from early January after Christmas. It seemed to allow the bread to shine rather than being left in the cupboard for no one to enjoy nor crave. lou

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Serves 4-6

  • 1 packet Panettone
  • 250 milliliters Whole milk
  • 130 milliliters Double cream
  • 2 Eggs
  • 2 teaspoons Vanilla essence
  • 3 teaspoons Brown sugar
  • 1 cup Butter (to spread and to line)
  1. Preheat the oven at 160c. Slice the bread keeping the crusts with a thickness of 1-2 cm.
  2. Grab a baking tray before smothering it in butter allowing the dessert to not stick.
  3. Next use up the rest of the butter spreading it finely or thickly on to the Panettone slices, plopping each slice in a row on the tray. Be as messy as you wish.
  4. Whisk up 2 eggs, vanilla essence, double cream, milk and brown sugar till blended.
  5. Smother this queen of creams over the sweet bread, reaching up to the thickness of 2.5/3 cm.
  6. Pop in the oven for 35 minutes, when ready to serve it should be perfect to devour served alongside whipped cream or even a smidge of custard.

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