Panettone Bread Butter Pudding

The ingredient of Panettone Bread Butter Pudding

• 700g panettone cut into slices 1cm thick
• 40g unsalted butter softened
• 50ml dark rum
• 50ml dry marsala
• 600ml milk
• 600ml thickened cream
• 1 cinnamon fix
• 1 lemon rind grated
• 4 eggs
• 125g caster sugar
• icing sugar to dust

The Instruction of panettone bread butter pudding

• preheat the oven to 170u00b0c lightly grease a 1 5 litre ovenproof dish
• lightly butter each slice of panettone lay slices slightly overlapping to fill the dish
• complement the rum and marsala and pour over the panettone
• place the milk cream cinnamon and rind in a large saucepan exceeding medium heat until just simmering sever from heat cut off surgically remove and discard the cinnamon stick
• advocate eggs and sugar until pale pour the hot milk greater than the egg union and stir up opinion to combine strain over the panettone pushing the slices by the side of until covered by custard place the dish in a large baking tray pour boiling water into the tray to halfway stirring the sides bake for 30 35 minutes until golden and custard is just set to serve dust when icing sugar

Nutritions of Panettone Bread Butter Pudding

calories: 1064 984 calories
calories: 64 grams fat
calories: 40 grams saturated fat
calories: 97 grams carbohydrates
calories: 48 grams sugar
calories: n a
calories: 20 grams protein
calories: 280 milligrams cholesterol
calories: 362 94 milligrams sodium
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calories: nutritioninformation