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Panettone Bread and Butter Pudding

Makes 1 pudding

Create this showstopper, comfort pudding using ingredients that are left over after the Christmas celebrations using our Panettone recipe. The lemon rind can be swapped for the orange rind and any leftover cream can be used in place of some, or all, of the milk.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 200g panettone
  • 50g butter
  • 1 egg
  • 450ml milk
  • 2 tbsp caster sugar
  • 1 tsp grated lemon rind
  • 1 tbsp Demerara sugar
  1. Rub a little butter around the inside of a 1lt/2pt oven dish and pre-heat the oven.
  2. Cut the panettone into 1cm/⅜” slices.
  3. Spread the butter over the panettone and cut the slices into triangles.
  4. Arrange the buttered triangles, butter side up, in the oven dish.
  5. Break the egg into a mixing bowl, add the milk, caster sugar and grated lemon rind.
  6. Pour evenly over the panettone, gently pressing everything into the liquid.
  7. Scatter the Demerara sugar over the top.
  8. Bake for 25-30 minutes until set and the top is golden.

Equipment

1lt/2pt oven dish and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • 200g panettone
  • 50g butter
  • 1 egg
  • 450ml milk
  • 2 tbsp caster sugar
  • 1 tsp grated lemon rind
  • 1 tbsp Demerara sugar

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