Leftover Panettone Pudding
This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
Step 2
Cut 250g panettone into wedges, leaving the crusts on.
Step 3
Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
Step 4
In a bowl, whisk together 2 eggs, 150ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
Step 5
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
Step 6
Dust with icing sugar and serve with spoonfuls of whipped cream.
- Ingredients
- Based on 4 servings
-
2 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
250g Panettone, (about 5 medium slices) 1x Sainsbury's Classic Panettone 500g -
200g Softly Whipped Cream, to serve 1x Sainsbury's British Whipping Fresh Cream 300ml -
50g Butter 1x Sainsbury's British Butter, Unsalted 250g -
150ml Double Cream 1x Sainsbury's British Double Cream 150ml -
225ml Milk 1x Sainsbury's British Semi Skimmed Milk 1 Pint -
2 tbsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
1 tbsp Icing Sugar, for sprinkling 1x Sainsbury's Icing Sugar 500g -
1 tsp Vanilla Extract 1x Dr. Oetker Natural Madagascan Vanilla Extract 95ml