Bread and Butter Peach Pudding
By
Moushira Abdel-Malek
Ingredients:
500gms. panettone or brioche
800gms. can sliced peaches (drained)
6 large eggs
500gms. jar caramel sauce
600ml thickened cream
1 1/2 cups milk
2 tsp. vanilla essence
Ground cinnamon
Butter
Method:
Grease a 3 litre casserole. Spoon caramel into it. Using a large serrated knife, cut panettone into 2cm thick slices and remove crusts. Butter one side of each slice. Place a layer of buttered panettone, buttered side up, over caramel layer. Trim panettone to fit casserole and fill in any gaps with trimmings. Layer peaches over panettone then place another layer of panettone on top, again filling in any gaps. Whisk eggs, sugar, milk, cream and vanilla together until combined. Gently pour into casserole. Sprinkle with cinnamon. Cover with lid and cook on a very low heat for 1 1/2 hours. Remove from heat and refrigerate pudding overnight. Turn onto a platter and cut into slices. Drizzle with caramel and serve with cream or ice-cream.
