Bread and Butter Pudding is a true comfort food. This recipe is made with Panettone, an Italian Christmas cake. Or you can just use normal bread. Serves six.

Ingredients:

Half Panettone (sliced and lightly buttered then placed overlapping in a shallow baking dish)
500ml cream
500ml milk
1 vanilla pod split and seeds scraped out
2 whole eggs
6 egg yolks
200g sugar
4 tbsp apricot jam
Icing sugar for dusting

Method:

Place the milk, cream and vanilla pod in a saucepan and bring to the boil.

Whisk the eggs, egg yolks and sugar. Whisk the milk onto the egg yolk and sugar mix.

Pour the custard over the sliced Panettone and bake in low oven (150C) for 20-25 minutes until just set.

Brush with the apricot jam and dust with the icing sugar.
Serve warm or at room temperature.

This recipe is from Darren Simpson, Head Chef Aqua Luna Restaurant, Circular Quay, Sydney.


*hugs*
Cailin