Ingredients
- 50g butter, softened (optional)
- 250g panettone (about 5 medium slices)
- 2 eggs
- 142ml carton double cream
- 225ml milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- icing sugar, for sprinkling
- softly whipped cream, to serve
Method
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Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
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Cut 250g panettone into wedges, leaving the crusts on.
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Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
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In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
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Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top.
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Dust with icing sugar and serve with spoonfuls of whipped cream.