This would probably have been more useful a few weeks ago when you still had some panettone leftover from Christmas. Much fancier than the standard version!
Panettone Bread & Butter Pudding – serves 4
- 50g butter, softened
- 250g panettone
- 2 eggs
- 142ml double cream
- 225ml milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- icing sugar, to serve
- lightly whipped cream, to serve
Preheat the oven to 160C/gas 4/fan 140C.
Grease an 850ml baking dish with a little butter.
Cut the panettone into wedges and butter the slices lightly with the remaining butter. Cut the slices in half and arrange in the dish with the buttered side up.
Whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around to a depth of about 2.5cm.
Bake for 35 minutes or until just set and browned on top. Dust with icing sugar and serve with whipped cream.
(Original recipe from BBC Good Food)