Panettone Bread and Butter Pudding

Using up leftover Christmas Panettone or Hot Cross Buns.

This easy Panettone Bread and Butter Pudding with marmalade uses up any remaining Panettone left over from Christmas. It is also an ideal pudding to make using leftover Hot Cross Buns or Hot Cross Bun Loaf, which are a little too hard to eat.

So rather than waste any of those lovely fruity slices, spread each one with butter and marmalade, then soak in an egg custard mixture made with milk, cream and eggs before baking in the oven.

Ingredients and Substitutions

This is just an overview of the ingredients I used for making this recipe, with possible alternatives and why I may have used them. A full list can be found in the instructions below.

• Sugar - Soft brown sugar adds a lovely toffee taste to the pudding. Demerara sugar is ideal to use as a topping.

• Marmalade - Thick or thin cut is fine.

• Panettone - Easy Fruity Hot Cross Buns or a fruit loaf such as this Large Hot Cross Bun Loaf are also ideal for making a bread and butter pudding.

• Milk - Semi skimmed or whole milk is fine

• Cream - Single or double cream is fine.

• Eggs - Medium-sized, free-range, and organic if you can get hold of them.

• Butter - You just need enough to butter the bread and grease the baking dish.

• Vanilla Extract - Not shown in image

Step by Step Instructions

Use leftover Panettone, Hot Cross Bun Loaf or Easy Fruity Hot Cross Buns to make a bread and butter pudding. Allow the custard to soak into the bread before baking.

Equipment

• 1 x 10 inch (26cm) x 8inch (20cm) baking dish/tin.

Ingredients

• 4 medium eggs

• 250 ml full fat milk

• 250 ml single cream

• 1 teaspoon vanilla extract

• 100 g soft brown sugar

• 50 g Butter for greasing and spreading.

• 500 g leftover panettone/fruit tea loaf or hot cross buns

• 4 tablespoon Marmalade thick or thin cut marmalade

• 1 tablespoon Demerara sugar for the topping.

Grease a 10 inch (26cm) x 8inch (20cm) baking dish/tin.

Step 1: Mix together the eggs, milk, cream, vanilla and sugar in a large bowl or jug.

Step 2: Slice the Panettone or hot cross buns into thick slices. Spread with butter and marmalade.

Step 3: Arrange the slices into the prepared dish.

Step 4: Pour the custard over the top of the bread pudding. Allow the bread to sit for at least 30 minutes to absorb the custard mixture.

Preheat the oven to 190C/375F/gas mark 5.

Step 5: Sprinkle the top of the bread pudding with Demerara sugar.

Step 6: Place the dish in a large roasting tin and very carefully pour boiling water into the tin until it comes halfway up the side of the dish.

Place the bread and butter pudding in the oven and bake for about 30 - 40 minutes or until baked when the pudding is just set. Remove from the oven and cool a little before serving.

Storage

Fridge: This pudding is delicious when served on the day it is made, but it will keep in the fridge for up to a couple of days. Heat again in a moderate oven for a few minutes before serving.

Freeze: Due to the custard mixture it contains, I am not sure if bread and butter pudding will freeze and thaw very well.

Tips and Faq

• Tip 1: Allow plenty of time for the custard to soak into the stale bread. This helps to soften the bread and keep the pudding moist and full of flavour.

• Tip 2: Baking in a water bath also helps the pudding bake evenly and prevents it from baking too dry.

Can You Reheat Bread and Butter Pudding?

Preheat the oven to 180C and place the pudding, covered in either foil or baking parchment to prevent it from burning, for 15 - 20 minutes or until the pudding is cooked through.

As always, Happy Baking.

Lynn x