My best bread and butter pudding so far is
this one made with left over panettone.
1. Cut panettone into big cubes, soak in a
mixture of 2 eggs, 50gm sour cream, 350gm milk, brown sugar, mix spices and a
pinch of salt for 2 hours.
2. Add a handful of dark chocolate cut into
small pieces among the soaked panettone.
3. Bake at 160˚C until set, around 25
minutes.
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