Peach cream cheese almond loaf

I recently baked this Peach Cream Cheese Almond Loaf cake. It is a nutty sponge with a cream cheese filling and a peach topping.

The recipe comes from the January 2026 edition of the Australian Womens Weekly.

Here is the recipe:

 

Panettone bread and butter pudding

If you have leftover panettone, a great way to use it up is to make a bread and butter pudding. This is my mum’s version.

3 eggs

3 large tbspns sugar

2 cups milk

panettone

spreadable butter

desiccated coconut 

Preheat the oven to 180 degrees Celsius.

Warm the milk on the stove (don’t boil). In the meantime, whisk the eggs and sugar together in a bowl. Once the milk is warm, gradually add the eggs/sugar mixture, stirring all the while. Continue to stir the mixture over the heat until it thickens and coats the back of a spoon. Pour the custard into an ovenproof dish that has been sprayed with cooking oil.

Cut thin slices of panettone and spread with butter. Cut into quarters and place on top of the custard. Sprinkle the top with coconut.

Place the pudding into a water bath in the oven and bake for 50-60 minutes or until a thin knife inserted in the middle comes out clean. Allow to cool to room temperature.

Serve as is or with a scoop of icecream.