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Christmas Bread and Butter Pudding

This moreish dessert is perfect for using up leftovers at Christmas time.

  • Timer Prep 25 min
    Cook 30 min
  • Chart 670.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Thickly slice the panettone. Make sure the butter is at room temperature. Crumble the Christmas pudding.

Method

  1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
  2. 2 Cut the panettone slices into triangles, then butter each one and layer in one 2-litre buttered ovenproof dish per one pudding.
  3. 3 Scatter the Christmas pudding evenly among the panettone.
  4. 4 Whisk the eggs with the caster sugar, cream and milk in a jug. Add the vanilla extract.
  5. 5 Pour the egg mixture evenly over the panettone and Christmas pudding. Chill until ready to bake.
  6. 6 Sprinkle the demerara sugar over the pudding.
  7. 7 Sit the dish in a roasting tin and pour enough hot water into the tin to reach halfway up the dish. Bake for 25-30 minutes until the custard is just set around the edges and the pudding is golden.
  8. 8 Set aside for 10 minutes. Serve with cream.
  • Average per serving
  • Calories 670.0kCal
  • Fat47.8g
  • Saturated31.1g
  • Salt0.71g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg