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PANNETONÉ BREAD PUDDING

January 2, 2013

Or rather in this case Pandoro pudding! A very simple and quick to prepare dessert – and using more leftovers too….

I didn’t have a recipe for this but wanted to use up the huge Pandoro and half a jar of homemade mincemeat so contrived this pudding just for two – I have to say it would have been enough for three! Just another version of Bread and Butter pudding I know but it was a mention of it by a fellow tweeter @BurwashBarker that brought it to mind and I’m determined not to waste any of the holiday food!

3 slices of Pandoro cut in halves
A few spoonfuls of mincemeat
2 eggs
375 ml milk (or milk and cream but cream all gone!)
1 tbsp of caster sugar

Pandoro spread with mincemeat

Pandoro spread with mincemeat

Butter an ovenproof dish
Spread Pandoro with mincemeat and layer in dish

Beat together

Beat together

Beat together milk, eggs and sugar (if you’re not using up mincemeat you could add some vanilla and grated orange rind) and pour gently over the dish.

Stand the dish in a roasting pan containing boiling water and bake at GM3 Fan 140 degrees C for 35 – 40 minutes until cooked but still soft.

Pandoro Pudding

Pandoro Pudding

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