Bread and Butter Pudding

This makes a delicious holiday dessert, warm, rich, moist nourishing and comforting.

  • 1 loaf Panatone bread
  • 250g softened butter
  • 1/2 liter cream
  • 1/2 liter milk
  • 1/2 c maple syrup
  • 2 t vanilla essence or 2 vanilla beans
  • 9 eggs
  • 1 t ground cinnamon
  • 1/2 t salt

Warm the cream, milk, maple syrup, vanilla, eggs and cinnamon gently on the stove-top. Do not allow to boil.

Slice the Panatone and thickly butter each slice.

Soak each slice of buttered Panatone in the cream and egg mixture.

Line a buttered bread pan with parchment paper. Place soaked bread into the pan.

Sprinkle with cinnamon.

Bake covered with foil for 35 minutes at 160 degrees Celsius (230 F). Remove foil and cook for ten more minutes until browned. Serve with homemade vanilla ice-cream or whipped cream.

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