Bread and butter pudding

Here is a great variation on bread and butter pudding that you can make with leftover Panettone.

This one is pretty simple to make, why not cook in the bowl and serve straight to your guests at the table?

Serves 6.

Ingredients:

• 1L milk
• 300ml cream
• 80g caster sugar
• 7 eggs
• 3 cinnamon quills, or equivalent of ground cinnamon
• Pinch of nutmeg
• 1 Panettone (Italian fruit Brioche) thickly sliced and cut into 5 cm squares
• 100g butter, softened

Method:

1. Bring to the boil cream milk and spices and allow to cool
2. Mix eggs and sugar together until combined
3. Mix eggs with the milk
4. Butter the Panettone pieces with the softened butter
5. Soak Panettone in the egg and milk mixture
6. Neatly arrange Panettone in layers n an ovenproof dish
7. Pour the remaining liquid over the top to cover
8. Bake in 175 deg C preheated oven and cook for 30 mins or until the pudding is firm
9. Remove from the oven and cool slightly before eating with ice cream or fresh cream