Lemon Bread Pudding

Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone (my favourite fruity egg bread), some cream, and some eggs.

Preheat your oven to 350°F and butter up a baking dish.

Crack 4 eggs into a bowl and whisk ’em up.

Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.

Grab your panettone. Inhale the gorgeous fruity aroma.

Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.

Then add some more panettone. And more dollops of pudding.

Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.

Let it soak in for a minute.

Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.

Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.

Then serve for breakfast with a bit of maple syrup or some whipped cream!