Recipes by type‎ > ‎Desserts‎ > ‎

Seasonal bread and butter pudding

A once a year delight, using up a corner of panetone that had been lying around, was too stale to enjoy fresh but still ok to eat.  If you have too much bread, then make double the custard.  
  • large chunk panettone
  • butter
  • half pint milk
  • 2 eggs
  • 1 tbsp caster sugar
  • 1-2 drops vanilla essence
  • a few tbsp soft dark brown sugar
  1. Slice the panettone. Spread a little butter on each slice and lay on a flat baking tray that will fit a layer of the bread. 
  2. In a measuring jug add the milk, eggs, sugar and vanilla essence. Whisk together.  Make double if you think you won't have enough to cover the panettone. 
  3. Pour the custard mixture over the panettone. 
  4. Sprinkle the sugar on top and bake for about 20 minutes at 160 C or until it is golden and bubbly.