Panettone Bread & Butter Pudding
05/12/2017 - Puddings and Desserts
500g Panettone - sliced
250ml Double Cream
80g Caster Sugar
1tsp Vanilla Bean Paste
50g Unsalted Butter finely sliced
Set the oven to 160 degrees
Layer the Panettone and butter slices in a buttered shallow dish.
In a separate bowl whisk the vanilla bean paste, sugar and eggs.
Heat the milk and cream in a suacepan until steaming.
Add the milk and cream to the egg and sugar mixture and whisk well.
Pour this custard mixture over the Panettone ensuring that the Panettone is evenly soaked.
Cook for 25 minutes
Allow to cool slightly and dust with icing sugar before serving.
Delicious with a scoop of ice cream