Panettone Bread and Butter Pudding

1. 1

   To start the custard base, bring the milk and cream just to a boil in a saucepan.

2. 2

   Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest.

3. 3

   Whisk the eggs with the sugar until pale.

4. 4

   Add the milk and cream and remove the vanilla.

5. 5

   Preheat the oven to 325 degrees F (160 degrees C/Gas 3).

6. 6

   Dip each slice of panettone into the custard and pile into a buttered baking dish.

7. 7

   Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water.

8. 8

   Sprinkle with the icing sugar and bake for about 45 minutes.

9. 9

   When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.

* Per serving · 4 servings · Values may vary.

No additional tips available.