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Bread and Butter pudding with a Christmas feel


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I made this pud tonight for my dinner guests, its was amazing- so if you have Panetone and dont know what to do with it

give this pud a go, its delicious.


575 mls full cream milk

575 mls double cream (heavy cream)

1 teaspoon vanilla extract

4 medium eggs

170 grams caster sugar (superfine sugar)

Panettone, cut into thick slices and buttered

zest of 1 lemon

A little icing sugar


To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.

Preheat the oven to (160 degrees C)

Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.


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