This recipe is perfect if you have some leftover slightly stale croissants, hot cross buns or pannetone. So quick and easy too, and again perfect for these winter days when you want something warm and comforting
Really Easy Cheats Bread and butter pudding
Ingredients:
Butter to spread on the bread whichever you are using
500g ambrosia custard
1/2 small pannetonne or enough to cover and layer into a pyrex dish ( if using hot cross buns make sure to cut quite thinly so it cooks well)
Method:
1. Preheat the oven to 180C fan oven. Meanwhile in a rectangular pyrex dish (depending on how much bread you have left over) slice the pannetonne fairly thinly and butter on one side. Line the dish and layer on top in triangles. Then pour over the custard enough to cover all of the bread layers and place in the oven for 30-35 minutes until golden brown and bubbling. Serve immediately.
Note: Pannetonne and hot cross buns work best as they have more flavour. All those currants and peel make for great flavour. If you are using croissants just cut diagonally across and butter and layer in the dish adding raisins if you wish to add more flavour.
I recently discovered pannetonne and fell in love with it. It is a sweet Italian bread infused with mixed peel, raisins and citrus flavours. I must say that I prefer it to stollen, however I don't like marzipan so I am biased.
Really Easy Cheats Bread and butter pudding
Ingredients:
Butter to spread on the bread whichever you are using
500g ambrosia custard
1/2 small pannetonne or enough to cover and layer into a pyrex dish ( if using hot cross buns make sure to cut quite thinly so it cooks well)
Method:
1. Preheat the oven to 180C fan oven. Meanwhile in a rectangular pyrex dish (depending on how much bread you have left over) slice the pannetonne fairly thinly and butter on one side. Line the dish and layer on top in triangles. Then pour over the custard enough to cover all of the bread layers and place in the oven for 30-35 minutes until golden brown and bubbling. Serve immediately.
Note: Pannetonne and hot cross buns work best as they have more flavour. All those currants and peel make for great flavour. If you are using croissants just cut diagonally across and butter and layer in the dish adding raisins if you wish to add more flavour.
I recently discovered pannetonne and fell in love with it. It is a sweet Italian bread infused with mixed peel, raisins and citrus flavours. I must say that I prefer it to stollen, however I don't like marzipan so I am biased.
No comments:
Post a Comment