Panettone bread and butter pudding

6
1 hour 10 minutes

Ingredients

  • 750g of panettone
  • 600ml of double cream
  • 7 eggs
  • 1 egg yolk
  • 200g of caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp of Demerara sugar

Method

1
Preheat the oven to 150°C/gas mark 2
2
Cut the panettone into 2cm thick slices and place in overlapping layers into a baking dish
3
Bring the cream almost to the boil over a medium heat. In the meantime whisk the eggs, yolk and sugar together
4
Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs from scrambling
5
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
6
Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden
7
Serve warm. This keeps in the fridge for a few days. To reheat cover with foil