About the bake
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.
We love to enjoy this recipe with lashings of creamy vanilla custard or a boozy tipple of Baileys Custard
Method
Step 1:
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
- 10 - 12 slices Panettone
- 3 Large eggs
- 50g Unsalted butter (softened)
- 250ml Whole milk
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 50ml Double cream
- 50g Billington's demerara sugar
- 0.5 tsp Cinnamon
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
- 10 - 12 slices Panettone
- 3 Large eggs
- 50g Unsalted butter (softened)
- 250ml Whole milk
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 50ml Double cream
- 50g Billington's demerara sugar
- 0.5 tsp Cinnamon
Utensils
- 1 1/2 ltr rectangular ovenproof baking dish
- Large deep roasting tin (big enough for your baking dish to fit inside)