Panettone Bread and Butter Pudding

Ingredients:

  • 50g butter, softened
  • 5/6 slices of panettone (approx 250g)
  • OPTIONAL: 50ml dry marsala
  • 150ml double cream
  • 225ml milk
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tbsp caster sugar
  • Handful of dried fruit (sultanas, raisins)
  • Icing sugar, to serve
  • Softly whipped cream/ice cream

Method:

  • Preheat the oven to 170℃ and lightly grease an ovenproof dish.
  • Butter the panettone and cut it into large pieces and place in ovenproof dish.
  • OPTIONAL: Lightly douse the panettone in dry marsala.
  • Combine the milk, cream and cinnamon stick in a saucepan. Heat until near simmering then remove from stovetop and take out the cinnamon stick.
  • Add the vanilla extract to the cream mixture and stir well.
  • Whisk eggs and sugar in a separate bowl until well combined.
  • Add the hot cream mixture to egg mix and stir until it becomes a custard consistency.
  • Sprinkle the sultanas/raisins over the panettone (as many or as few as you like).
  • Pour custard mixture evenly over the slices of panettone.
  • Bake for 30-40 minutes or until golden and the liquid has set.
  • Once out of the oven, dust with icing sugar and serve with whipped cream or ice cream.

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