Panettone Bread and Butter Pudding
To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar unti
Ingredients
- 1 pint (575 millilitres) milk (don't use 2 percent, 1 percent, or skim)
- 1 pint (575 millilitres) double cream (heavy cream)
- 1 vanilla pod
- 4 medium eggs
- 6 ounces (170 grams) caster sugar (superfine sugar)
- Panettone, cut into thick slices and buttered
- 1 orange, zested
- 3 tablespoons Cognac
- A little icing sugar
Instructions
- 1
Bring the milk and cream just to a boil in a saucepan.
- 2
Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest.
- 3
Whisk the eggs with the sugar until pale.
- 4
Add the milk and cream and remove the vanilla.
- 5
Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
- 6
Dip each slice of panettone into the custard and pile into a buttered baking dish.
- 7
Pour the remaining custard slowly over the bread.
- 8
Place the dish in a roasting pan and fill halfway with hot water.
- 9
Sprinkle with the icing sugar and bake for about 45 minutes.
- 10
When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
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