Fruity Bread & Butter Pudding Recipe

(Written by David Herbert)

Serves 4

Ingredients:

• 5-6 slices panettone or sultana or other light fruit bread
• 40g unsalted butter, softened
• 2 tablespoons marmalade
• 200g blackberries (thawed if frozen) – optional
• 4 eggs
• 125g (½ cup) caster sugar
• 1 teaspoon vanilla essence
• 250ml (1 cup) milk
• 500ml (2 cups) cream
• 2 teaspoons demerara or raw sugar
• 1 teaspoon cinnamon

Remove crusts (optional) and generously butter panettone. Brush with marmalade and cut diagonally into quarters. Arrange bread in two layers in a deep 1.5-litre ovenproof dish and sprinkle with blackberries (pushing a few beneath each slice). Whisk together eggs, caster sugar, vanilla, milk and cream. Pour mixture over bread and sprinkle with sugar and cinnamon. Make sure there is enough liquid to cover bread – add a little extra milk if necessary. Set aside for 20 minutes to allow bread to soak up liquid and absorb flavours of fruit and marmalade. Preheat oven to 180°C. Place dish in a large baking tin and fill tin with enough boiling water to come halfway up sides of the dish. Carefully transfer to oven and bake for 45-50 minutes, or until custard is set and bread slightly puffed and golden on top.

Donna also suggests these little changes:

• Use your favourite jam instead of marmalade
• Use mixed frozen berries instead of blackberries and if you don’t have berries in the freezer, make it without and it’s just as delicious!