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Panettone Bread and Butter Pudding

by Sandra Lawson (follow)
Dessert (1003)      Pudding (124)      Left Overs (9)     
This is a slight twist on the classic Bread and Butter Pudding: using left over panettone means that you don't need to add any extra dried fruit.

Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Makes: 4 servings

Ingredients
3 slices cut across the top from a panettone, so that you have circular pieces.
50g softened butter
2 eggs, beaten
250ml milk
100ml double cream
1 teasp vanilla extract
2 tbsp caster sugar

Method
Pre-heat the oven to 160/Gas 3 and lightly grease a 850ml baking dish with a little butter.
Butter the panettone slices with the remainder of the butter, cut into triangles and layer into the dish.



Serve the Bread and Butter Pudding with cream


Whisk the eggs, cream, milk, vanilla and sugar in a bowl and pour over the buttered panettone.



Serve the Bread and Butter Pudding with cream


Place the dish in a bain marie - a roasting tin filled with hot water to a depth of about 2.5cm.
Cook for about 30 minutes, or until the pudding is firm set on the top and a golden yellow in the middle.
Dust with sieved icing sugar and serve with extra cream, if you must.



Serve the Bread and Butter Pudding with cream




Serve the Bread and Butter Pudding with cream


Categories
#Pudding
#Dessert
#Left Overs
I like this Recipe - 7
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