Pannettone Bread and Butter Pudding Soufflé
Ingredients
- Panettone Loaf sliced
- 6 eggs
- 225ml / half-pint double cream
- 225ml / half-pint full fat milk
- 2 tbsp light brown sugar
- Demerara sugar for sprinkling on top
- Grease 4 large ramekins
- Beat together milk, cream and eggs
- Using a cutter the same size as the ramekin cut out circle from Pannettone slice and lay in bottom of ramekin. Sprinkle 1 tsp of light brown sugar and spoon in 2 tablespoons of the beaten egg and milk mixture. Repeat with second slice.
- Place third slice on top and divide remaining liquid between the four puddings. Use all the liquid but you may have to wait for the bread to absorb it. Sprinkle with 1 tsp of Demerara sugar, cover and refrigerate till needed (minimum of 4 hours if possible)
- Bake in preheated oven from cold at 175 for 20-30 minutes till well risen and golden (see photo)
- Enjoy hot with vanilla ice cream
Tip – use the left over Pannettone
pieces to feed the birds or incorporate into an apple crumble mix or steamed
pudding as breadcrumbs. Works beautifully with a spotted dick pudding.
In case you're wondering the middle ramekin is an apple crumble
