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    Fruited bread and butter pudding

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    Fruited bread and butter pudding

    Try using leftover panettone in the bread and butter pudding - it's a great way to finish it off

    • Preparation time: 15 minutes plus standing
    • Cooking time: 40 minutes
    • Total time: 55 minutes plus standing 55 minutes

    Serves: 6


    • 40g unsalted butter, softened
    • 400g fruit loaf
    • 250ml essential Waitrose whole milk
    • 250ml essential Waitrose double cream
    • 3 large eggs
    • 1 tbsp caster sugar
    • 2 tbsp demerara sugar


    1. Preheat the oven to 180C, gas mark 4. Use a little of the butter to grease an ovenproof dish roughly 20cm x 25cm x 5cm.
    2. Cut the crust from the fruit loaf then, if it’s not already sliced, cut it into 1.5cm-thick slices and spread with the remaining butter. Cut each slice into 2–3 pieces. Arrange the pieces in the dish, at a roughly 45 degrees angle, with their corners pointing upwards.
    3. Beat the milk, cream, eggs and caster sugar together. Pour the mixture over the fruit loaf slices, making sure the custard soaks into all the slices. Set aside for 30 minutes.
    4. Sprinkle over the demerara sugar and bake for about 40 minutes, until golden brown on top but still slightly wobbly in the middle. Serve hot.

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