This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone
Prep:10 mins
Serves 4
50g butter, softened (optional)250g panettone (about 5 medium slices)2 eggs142ml carton double cream225ml milk1 tsp vanilla extract2 tbsp caster sugaricing sugar, for sprinklingsoftly whipped cream, to serve
STEP 1Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.STEP 2Cut 250g panettone into wedges, leaving the crusts on.STEP 3Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.STEP 4In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.STEP 5Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top.STEP 6Dust with icing sugar and serve with spoonfuls of whipped cream.
