We think this recipe is too good for leftover panettone, so we’ll probably buy an extra one just to make this bread and butter pudding – what could be better on a cold evening!
Preparation time 20 minutes, Cooking time 45 minutes, Serves 6
600 ml double cream
1 egg yolk
200g caster sugar
1 tsp vanilla extract
2 tbsp demerara sugar
Preheat oven to 150 degrees / Gas Mark 2
Cut the panettone into 2 cm thick slices and place in overlapping layers into a baking dish
Bring the cream almost to the boil over a medium heat. In the meantime whisk the eggs, yolk and caster sugar together
Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs scrambling
Add the vanilla, sieve the custard into a jug, and pour into the baking dish, covering all of the panettone. Baste any parts of the panettone that are dry, and leave to soak for 10 minutes. Then sprinkle the demerara sugar over the top for a crispy topping
Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden
Serve warm. This keeps in the fridge for a few days. To reheat cover with foil.