Waldronweb My Favourite Recipes

Panettone Bread & Butter Pudding
Even better than a traditional Bread & Butter Pudding
Reduce the quantities to use up left over Panettone
The added luxury of Chocolate and Orange
For Easter use Hot Cross Buns instead of panettone
Serves 8-10
Preparation Time 15 minutes
Cooking Time 25 Minutes

750/800gr Panettone
5 eggs
100gr Caster Sugar
300ml Double Cream
300ml Milk
125gr Butter plus extra to grease dish
Few drops Vanilla Essence
50/60gr dark chocolate
50/60 gr Marmalade
optionally use mini Terry's Chocolate orange segments to replace the chocolate and marmalade
1 tablespoon of Demarara Sugar

Grease an oven dish (3 litre capacity) with a little butter
Cut thin slices (1cm thick) of panettone and line the base and sides of the oven dish
Put the milk cream and butter into a pan and heat gently until the butter melts
Bring to the boil, stirring all the time
Beat the eggs, sugar and Vanilla Essence together in a mixing bowl
Add the boiling Milk mixture to the mixing bowl and beat it all together
Pour some of the custard mix over the Panettone and let it soak in
Spread little blobs of Marmalade and small pieces of chocolate over the Panettone base
Break the remaining Panettone into chunks and loosely pack into the oven dish
Pour the remaining custard evenly over the Panettone
Press gently with the back of a fork to help the custard soak into the mixture
Heat the oven to 180c leaving the Panettone to absorb up the custard
When the oven is warm, sprinkle the Demarar Sugar over the pudding and bake for 25 minutes
Leave to rest for 5-10 minutes before serving