Panettone and Stollen Bread and Butter Pudding

Recipe by Globe Scoffers

Got any panettone and stollen left from Christmas? Make use of it with this amazing and easy to make twist on a classic British pudding!

Ingredients

• 250 g pannetone (cut up in to wedges)
• 100 g stollen (cut in to cubes)
• 25 g butter
• 2 eggs ((beaten))
• 140 ml double cream
• 225 ml milk
• ½ tsp vanilla extract
• 2 tbsp caster sugar
• ½ orange zest

Method

1. Preheat the oven to 160°C / gas 3 / fan 140°C. Grease a large shallow baking dish with a little bit of butter.
2. Cut the panettone into wedges and half again leaving the crust on. Butter each wedge and place in the dish buttered side up. place your stollen in between each slice.
3. In a jug whisk together the eggs, cream, milk, vanilla extract, orange zest and sugar and pour evenly over the panettone and stollen.
4. Place the dish in a roasting tin and pour hot water around it to the depth of about 2.5cm / 1 inch. Bake for 35 minutes until the pudding it just set.
5. Dust with icing sugar and serve with vanilla ice cream. Enjoy!

View the recipe instructions at Globe Scoffers