Rosie’s ‘Leftover Pudding’ Pud
Preparation time: 15 minutes
Cooking time: 40 minutes
mince pies, Christmas pudding, cream, brandy custard, custard
Rosie’s top tip: It makes a fabulous breakfast. Cut into thick rounds, toast and spread with lots of butter!
- Preheat the oven to gas mark 4 (180℃, 350℉). Slice the panetone into 2cm thick circles and spread each slice with butter.
- Place the slices in an ovenproof dish (min 6cm deep, 25cm x 25cm). You may need to cut some slices to fill the gaps.
- Sprinkle the buttery slices with around 1tsp sugar per slice. If you have any leftover Christmas pudding or mince pies, crumble them up and sprinkle an even layer over the buttered slices. Repeat, making layers of buttered panettone (with crumbled mince pies and/or Christmas pud between if you like) until you run out of panettone. Your final layer should be panettone.
- Now take 850ml total of milk/cream. If you have leftover cream, brandy custard, custard, clotted cream etc, pour it into a jug and top up with milk until you reach 850ml. Beat six eggs into the milk/cream.
- Pour the milk/egg mixture evenly over the bread in your oven dish. Sprinkle with a couple of teaspoons of sugar.
- If you have time, let the bread soak up the egg and milk mixture for an hour. You can make this pudding the day before and put In the fridge, covered, overnight.
- Place on the middle shelf of the oven. Bake for around 40 minutes or until a knife comes out clean from the centre of the pudding.