Christmas Bread and Butter Pudding - Panettone Dessert

Ingredients

• 300 ml full fat milk
• 300 ml double cream / heavy cream
• 1 vanilla pod
• 3 large eggs
• 1 egg yolk
• 3 tablespoons caster sugar / superfine sugar
• 1 large Panettone
• 50 g salted butter (softened plus extra for greasing)

Instructions

1. 1

   To make the custard place the whole milk in a saucepan.

2. 2

   Add in the double cream to the milk.

3. 3

   Slice a vanilla pod in half, scrape out the centre and add the centre and pod to the cream and milk mix.

4. 4

   Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils. Allow to cool slightly.

5. 5

   In a bow whisk the eggs and extra yolk with the caster sugar.

6. 6

   Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.

7. 7

   Grease a large ovenproof dish. I either use melted butter and pastry brush to paint it on or use a piece of kitchen paper with some soft butter I rub over.

8. 8

   Slice the Panettone into chunky slices about 1.5cm thick. I left the crust on as it's so soft and leaves a little crust which adds some crunch to the softness of the final pudding.

9. 9

   Butter each side of the bread.

10. 10

    Lay the slices up in the oven proof dish.

11. 11

    Pour the warm custard mix over the pudding. (remove the vanilla pod)

12. 12

    Grate some orange zest over the top and leave to soak for at least 30 mins.

13. 13

    Heat oven to 180C (160C fan). Bake for 35-40 mins until golden brown.

14. 14

    Serve straight away.