Bread and Butter pudding to use up Christmas left-over brioche!
- Panetone or pandoro, sliced horizontally
- Liquid cream, 500ml
- Butter, 50g
- Brown sugar, 50g
- Eggs, 2
- Dark rum, 3 tbsp
- Orange blossom flower water, 3 Tbsp
- Vanilla essence
- Some icing sugar to sprinkle
Butter a flat dish and then each slice separately ,then lay the buttered slices into the dish. By slicing the pandoro horizontally, I produced large star shapes which were a great look for our festive table.
Mix the sugar, cream, milk and flavourings into a jug and pour on top of the bread to cover generously.
Let it steep for a few minutes, then put in the oven for 30min at 170°making sure it does not dry out – add milk if necessary.
Serve warm with a sprinkle of orange blossom water and icing sugar on top.
This is a great way of using up the left over bits of brioche or panetone, post Christmas. The flavours of rum and orange flower blosson hit a winning note and make this dish a very posh version of the humble bread and butter pudding.