Panettone and Clementine Bread and Butter Pudding
Serves 6
Ingredients:
40g butter
6 slices (about 350g) panettone or light fruit bread
3 clementines, peeled and thinly sliced
3 eggs
600ml semi-skimmed milk
150ml single cream
3 tablespoons Splenda granulated sweetener
1 teaspoon vanilla extract
pinch of ground nutmeg
Method:
Try this classic favourite with a twist made with Italian panettone or light fruit bread and sliced clementines. It’s truly delicious.
Use a little of the butter to grease a 1.5 litre baking dish. Spread the remaining butter over the slices of panettone or fruit bread. Cut them into triangles, then lay them in the dish, overlapping them to fit. Tuck the clementine slices in amongst the bread.
Beat together the eggs, milk, single cream, sweetener and vanilla extract. Pour into the dish, over the bread. Cover with clingfilm and leave for at least 30 minutes. If you want to cook the pudding later, refrigerate until required.
Preheat the oven to 180°C/350°F/gas mark 4.
Sprinkle the surface of the pudding with the ground nutmeg. Bake in the oven for 30-35 minutes until puffed up and golden brown. Cool for a few minutes, then serve.
Per serving: 422kcal; 11g protein; 24g fat; 11.9g saturated fat; 42g carbohydrates; 28.8g sugar; 1.1g fibre; 0.24g sodium
Tagged in Christmas Food