Bread and butter pudding with apricot paste | FOODWISE
Make the most of Christmas panetttone or leftover bread with Maggie Beer's delicious bread and butter pudding - a classic recipe for using up everything in the kitchen.
Ingredients
- 60g butter, melted
- 4 x 1 cm thick slices panettone
- 100g Apricot Paste sliced
- 300ml milk
- 300ml cream
- 4 free range eggs
- 1 vanilla bean split
- 125g caster sugar
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