Leftover Mincemeat and Panettone Bread and Butter Pudding
Don't throw away your leftover mincemeat or pannettone once Christmas is over. Turn it into this decadent bread and butter pudding!
Servings: 4 people
Calories: 1009.38kcal
Ingredients
- 50 grams butter softened
- 400 grams panettone about 10-12 medium slices
- 300 grams mincemeat
- 2 eggs large
- 150 millilitres double cream
- 250 millilitres milk
- 1 vanilla pod seeds only
- 2 tbsp cognac
- 4 tbsp Brown sugar for sprinkling
Instructions
- Preheat your oven to gas mark 3 (or 160C for electric ovens).
- Cut the panettone into roughly 10 slices (crusts and all) and butter them on each side.
- Arrange them in a large oven dish spooning mincemeat in between each layer.
- In a separate bowl whisk together the eggs, cream, milk, vanilla and cognac.
- Pour evenly over the panettone slices.
- Just before putting into the oven, sprinkle with light brown sugar.
- Put the dish into the centre of your oven and bake for 30-35mins until the pudding is set but still with a little bit of a wobble and the top is crisp and golden.
- Serve with single cream (or if you are feeling particularly luxurious, brandy butter!)
Nutrition
Calories: 1009.38kcal | Carbohydrates: 117.91g | Protein: 19.12g | Fat: 50.95g | Saturated Fat: 25.36g | Polyunsaturated Fat: 4.12g | Monounsaturated Fat: 9.54g | Trans Fat: 1.87g | Cholesterol: 303.2mg | Sodium: 1026.61mg | Potassium: 181.25mg | Fiber: 1.73g | Sugar: 66.47g | Vitamin A: 1634.76IU | Vitamin C: 0.23mg | Calcium: 183.94mg | Iron: 1.52mg