Bread Pudding with Panettone (English)

Good bread and butter pudding is heavenly nostalgia. It is also straightforward to make, with minimal weighing, measuring or in-depth technical knowledge necessary. This recipe is a great way to use up the leftover panettone, the Italian sweet Christmas bread. You can also use leftover croissants, pain au chocolat or brioche for a decadent take on this classic. Make it your own sprinkled with chopped chocolate, candied peel, finely chopped dried apricots or sultanas soaked in rum.

panettone (750 g)
double cream (600 mL)
7 eggs
1 egg yolk
caster sugar (200 g)
1 tsp. pure vanilla extract
2 Tbsp. Demerara sugar

Preheat the oven to 300°F (150°C, Gas Mark 2).

Cut the panettone into ¾" (2 cm) thick slices and place in overlapping layers into a baking dish.

Bring the cream almost to the boil over a medium heat. In the meantime whisk the eggs, yolk and sugar together.

Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs from scrambling.

Add the vanilla, sieve the custard into a jug, and pour into the baking dish, covering all of the panettone. Baste any parts of the panettone that are dry, and leave to soak for 10 minutes. Then sprinkle the Demerara sugar over the top for a crispy topping.

Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden.

Serve warm. This keeps in the fridge for a few days. To reheat cover with foil.