Panettone Bread And Butter Pudding

1. 1

   Preheat the oven at 160c. Slice the bread keeping the crusts with a thickness of 1-2 cm.

2. 2

   Grab a baking tray before smothering it in butter allowing the dessert to not stick.

3. 3

   Next use up the rest of the butter spreading it finely or thickly on to the Panettone slices, plopping each slice in a row on the tray. Be as messy as you wish.

4. 4

   Whisk up 2 eggs, vanilla essence, double cream, milk and brown sugar till blended.

5. 5

   Smother this queen of creams over the sweet bread, reaching up to the thickness of 2.5/3 cm.

6. 6

   Pop in the oven for 35 minutes, when ready to serve it should be perfect to devour served alongside whipped cream or even a smidge of custard.

* Per serving · 4 servings · Values may vary.

No additional tips available.