This bread and butter pudding is the perfect pud to use up your leftover panettone after the festive period. Or better still, why not make your own fresh batch of panettone using our delicious recipe. Cosy up on the sofa with a hearty bowl of warm panettone bread and butter pudding this Christmas.
Grease your oven dish with butter and preheat your oven to 180c, Gas Mark 4.
Step 2:
Butter both sides of your pannettone slices and cut into triangles. Layer the slices in the base of the dish slightly overlapping them.
Step 3:
In a seperate jug, beat together the vanilla bean paste, eggs, cream and milk and half of the sugar. Pour over the sliced panettone and allow the panettone to absorb the custard for a few minutes. Evenly sprinkle the remaining sugar over the top of the pudding.
Step 4:
Fill a large roasting tin with water and place on the bottom shelf of the oven. Place the pudding dish inside of the tin and bake for 35-45 minutes until golden and the custard has set.
Step 5:
Serve with a generous helping of homemade vanilla custard.
Ingredients
MetricImperial
10 - 12 slicesPanettone
3Large eggs
50gUnsalted butter (softened)
250mlWhole milk
1 tbspNielsen-Massey Vanilla Bean Paste
50mlDouble cream
50gBillington's demerara sugar
0.5 tspCinnamon
Utensils
1 1/2 ltr rectangular ovenproof baking dish
Large deep roasting tin (big enough for your baking dish to fit inside)
We'd love a slice of advice.
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Ingredients
MetricImperial
10 - 12 slicesPanettone
3Large eggs
50gUnsalted butter (softened)
250mlWhole milk
1 tbspNielsen-Massey Vanilla Bean Paste
50mlDouble cream
50gBillington's demerara sugar
0.5 tspCinnamon
Utensils
1 1/2 ltr rectangular ovenproof baking dish
Large deep roasting tin (big enough for your baking dish to fit inside)
