Verbena Bread & Butter Pudding with Peaches & Raspberries
Australian Gourmet Traveller recipe for verbena-scented bread and butter pudding, peaches, raspberries by Philippa Sibley.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 250 ml milk (1 cup)
- 500 ml thickened cream, plus extra to serve (2 cups)
- 200 gm egg yolks (about 6)
- 1 egg
- 150 gm caster sugar, plus extra for dusting
- 1 cup lemon verbena leaves, plus extra for garnish (see note)
- 5 ripe yellow peaches
- For greasing: butter, softened
- 1 plain 750 gm panettone
- 500 gm raspberries
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