Panettone Bread & Butter Pudding

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

5 eggs

2tblsp icing sugar

Vanilla ice cream, to serve

 

Method

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.

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