Name: Panetonne bread & butter pudding
Yield: Serves
Ingredients: 6 slices panetonne, 2 cm thick, crusts removed; 50g soft butter or margarine for spreading; 300ml milk; 250ml fresh cream; 125ml (100 g) castor sugar; 3ml vanilla or caramel essence; 5ml grated lemon rind (optional); 2 extra-large eggs; 2 extra-large egg yolks

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Preparation Time: 15 minutes

Cook Time: 30 minutes

Serves: Serves 4 - 6

A delicious classic.

Ingredients

6 slices panetonne, 2 cm thick, crusts removed

50g soft butter or margarine for spreading

300ml milk

250ml fresh cream

125ml (100 g) castor sugar

3ml vanilla or caramel essence

5ml grated lemon rind (optional)

2 extra-large eggs

2 extra-large egg yolks

Extra castor sugar for sprinkling

Method

Butter each slice of panetonne on one side. Cut in half diagonally and layer in a large, greased ovenproof dish.
Whisk eggs, egg yolks, milk, cream, sugar and essence together.
Stir in lemon rind and slowly pour liquid over buttered bread. Leave to stand for about 15 minutes to allow liquid to soak into bread. Sprinkle with extra castor sugar.
Bake in a preheated oven at 180 °C for about 30 minutes, or until set and golden brown. Serve with custard.