Brioche bread and butter pudding with orange blossom water

Bread and Butter pudding to use up Christmas left-over brioche!

Ingredients list:

• 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

Hope you all had a lovely Christmas!

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.