Tognini's bread and butter pudding

  • Serves 8 muffins or 1 x 22cm spring form tin


  • 500ml milk
  • 500ml cream
  • 6 eggs
  • 1 teaspoon vanilla essence*
  • 250g sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 500g pannetone*
  • 20g butter
  • 20g apricot conserve*
*Ingredients available from Togninis Milton.


Whisk eggs, add vanilla, milk, cream, sugar, cinnamon and nutmeg and set aside while preparing the pannetone. Slice pannetone into 1cm x 5cm x 5cm pieces and place around the base then sides of the muffin case (liners available from Tognini’s Spring Hill), spread with melted butter + apricot jam. If using a spring form tin you may need larger slices on the base and also grease the tin. Once the pannetone has been positioned, fill with the egg mix then put pan in a bain marie tray and fill half way with hot water. If using a spring form tin, cover the outside of the tin with several layers of foil to prevent leakage. Bake in a slow oven at 160 degrees for 40-60 minutes or until set.

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