Mincemeat Bread and Butter Pudding
Leftover Mincemeat and Panettone Bread and Butter Pudding
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Don't throw away your leftover mincemeat or pannettone once Christmas is over. Turn it into this decadent bread and butter pudding!
Course: Dessert
Cuisine: British
Servings: 4 people
Author: Emma Walton
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
  • Brown sugar for sprinkling
  • Single cream or brandy butter to serve optional
Instructions
  1. Preheat your oven to gas mark 3 (or 160C for electric ovens).
  2. Cut the panettone into roughly 10 slices (crusts and all) and butter them on each side.
  3. Arrange them in a large oven dish spooning mincemeat in between each layer.
  4. In a separate bowl whisk together the eggs, cream, milk, vanilla and cognac.
  5. Pour evenly over the panettone slices.
  6. Just before putting into the oven, sprinkle with light brown sugar.
  7. 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.
  8. Serve with single cream (or if you are feeling particularly luxurious, brandy butter!)