Panettone bread and butter pudding

Name: Panettone bread and butter pudding
Prep time: 30 min
Cook time: 1 min
Ingredients: 250g/9oz panettone, cut into 1cm/½in slices; 100g/3oz unsalted butter; 300ml/10fl oz fruit compôte (blackberry is nice); 2 free-range eggs, plus 1 egg yolk; 200ml/7fl oz full-fat milk; 200ml/7fl oz double cream; 60g/2oz caster sugar; icing sugar, for dusting; pouring cream (optional)

4.7

(6)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 6

Cost: $4.16 /serving

Author : Andi Oliver

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Ingredients

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250 grams/9 ounces panettone, cut into 1cm/½in slices100 grams/3 ounces unsalted butter300 milliliters/10fl oz fruit compôte (blackberry is nice)2 free-range eggs, plus 1 egg yolk200 milliliters/7fl oz full-fat milk200 milliliters/7fl oz double cream60 grams/2 ounces caster sugaricing sugar, for dustingpouring cream (optional)

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Instructions

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Step 1

Preheat the oven to 160C/140C Fan/Gas 3.

Step 2

Liberally spread the sliced panettone with the butter and then the fruit compôte.

Step 3

Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you!

Step 4

Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.

Step 5

Pour some of the egg mixture over the slices of panettone and allow to rest for five minutes. Repeat the process a couple more times, until all the mixture is used up.

Step 6

Bake for 25–30 minutes, or until brown on top, but still a little wobbly.

Step 7

Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.