75g/3oz butter at room temperature
1lb 2oz (500g) loaf panettone, thinly sliced
1 vanilla pod, halved
900ml / l/½ pt double cream
500ml/18 fl oz milk
2 tsps caster sugar
2tblsp icing sugar
Vanilla ice cream, to serve
1 Grease a 3½pt (2 litre) oven-proof dish with a little butter, then generously butter the panettone.
2 Halve the bread diagonally and arrange the slices overlapping in the dish.
3 Scrape the seeds from the vanilla pod into a bowl. Add the cream, milk, caster sugar and eggs, then whisk together.
4 Pour over the panettone and leave to stand for 5mins so that all the custard mixture is absorbed by the bread.
5 Sift over the icing sugar and bake the pudding for 30 to 40 minutes at Gas MK 4, 180C, 160C fan, 350F, until set and brown.
6 Allow to cool, then chill over night or until ready to serve (It also freezes well). Serve with ice cream.