This upgrade on bread and butter pudding uses up left over panattone from Christmas. Panattone bread & butter pudding is really easy to make. It can be made in minutes and cooked gently in the oven for half an hour or so. Serve with ice cream, cream or even more custard.
Ingredients
- 500 g left over panattone bread
- 50g butter
- 300ml cream
- 450ml milk
- 4 tablespoons granulated sugar
- 1 teaspoon of vanilla extract
- 4 eggs
Method
Cut the panattone into slices and butter them with the butter. Grab a shallow dish and lay the panattone slices overlapping until the dish is full.
Make the custard by putting the cream, milk, sugar, vanilla extract and eggs into a large bowl. Whisk all the ingredients together until thoroughly combined then pour evenly over the bread slices.
Place the dish in the oven for 30 minutes or so until it it’s cooked through. It should be wobbly but not raw in the middle. Serve with choice of cream, custard or ice cream, whatever floats your boat.
If you like this recipe, you might like this recipe for Creme Brulee: https://cookingwithfi.com/creme-brulee-is-a-classic-but-simple-baked/