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Panettone Bread & Butter Pudding by Allinson's

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Serves

    6

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
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    No ratings yet

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. We love to enjoy this recipe with lashings of creamy vanilla custard

Method

  1. Grease your oven dish with butter and preheat your oven to 180c, Gas Mark 4. 

  2. Butter both sides of your pannettone slices and cut into triangles. Layer the slices in the base of the dish slightly overlapping them. 

  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.

  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.  

  5. Serve with a generous helping of homemade vanilla custard. 

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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