Like a posh version of bread and butter pudding, this recipe is a brilliant way to use traditional Christmas panettone. The panettone is buttered, then baked in a simple vanilla custard before being finished off with a simple cinnamon sugar.
- 250g panettone
- 50g butter
- 225ml full fat milk
- 150ml double cream
- 2 tbsp. caster sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 3 tbsp. caster sugar
- 1/2 tsp. cinnamon
Preheat the oven to 140C and grease a medium shallow baking dish with butter.
Cut the panettone into wedges, then in half, then butter. Arrange butter side up in the dish.
Make the custard. Whisk milk, caster sugar, eggs, vanilla and nutmeg together. Pour over the panettone. Put the dish into a larger roasting dish and into the oven. Pour hot water into the roasting tin so that it comes halfway up the sides.
Bake for 35 minutes until set in the middle. Mix cinnamon and caster sugar together and sprinkle evenly over the pudding whilst still warm.