It's not often that there is left over Panettone in this house. It's one of my most favourite things and I have been known to eat wedges of it for breakfast (secretly so I don't have to share it with the children). On the rare occasion that I do decide I've had enough of it in it's simplest form, I turn it into a bread and butter pudding. If you follow me on instagram or twitter you'll know that I made one of these for my family just the other weekend - and it was amazing.
Panettone bread and butter pudding is the perfect thing for you if you're one of those odd people who leave a beautiful Panettone to fester in cupboards for a whole year and then negligently pass it on to someone else. Although if you're passing it on to me then that is totally fine. Just let it be known I don't like the chocolate ones. However, this pudding works equally well with the chocolate version should that be what you have cluttering up your cupboards.
To make yourself a family size Panettone bread and butter pudding (serves 8 - but can easily be scaled down) you will need:
Ingredients: 500g Panettone Softened butter 8 large eggs 500ml milk 500ml double cream 3 tsp vanilla extract 3 tbsp caster sugar
Ps. This is a fairly rich bread and butter pudding - if you wanted to make it "skinnier" you could skip buttering the bread and make your custard just with milk and not cream.
Preheat your oven to 180c. Slice your Panettone into thick-ish slices and butter with some very soft butter - it can be quite crumbly and soft butter means that your slices are less likely to break up.
Cut into triangles and lay, points upwards, in a buttered baking dish. I actually double layered mine to get it all in the dish.
In a large bowl whisk together the milk, cream and eggs. Add the vanilla and 2 tablespoons of your sugar.
Pour over your custard and put the bread down into the cream mixture to encourage it to soak it up. Sprinkle the remaining tablespoon of sugar over the pudding.
Put the dish in a roasting tray and fill the tray with boiling water until it comes halfway up the sides of the baking dish. Bake in the oven for 30-40 minutes until the top is golden and crisp and the custard is set but wobbly. Eat while wearing your very stretchiest trousers and have a nap straight afterwards.