Panettone Bread & Butter Pudding

Do you have any Panettone left after the Christmas season, here is a delicious way to make the most of leftover Panettone, a simple recipe to upgrade an old classic Bread and Butter pudding. To compliment this dessert, have a glass of Prosecco or Moscato.

Recipe
Serves 3-4

Ingredients:
250g of Pandoro or Panettone
30g approx of butter at room temperature
2 eggs
140ml of double cream
220ml milk
2 teaspoons of vanilla extract
2 tablespoons of white caster sugar
Icing sugar for dusting

Direction:
Preheat the oven to 150°C and grease a largish baking dish with a little bit of the butter. Slice the Pandoro into little slices and spread them with the rest of the butter. Arrange them in the dish leaning up against each other, butter side up.
In a large bowl, whisk the eggs, vanilla extract, cream, milk and sugar till thoroughly combined. Pour over the Pandoro. Place the dish in a roasting tin and pour boiling water in to the depth of one inch. This will cook the Panettone pudding gently. Bake in the oven for between 20-30 minutes, depending on your oven, I cook mine for the first five minutes then carefully put tin foil over the top to stop it going too brown, then bake it till just set and browning on top.
Dust with icing sugar and serve while still fresh out of the oven. Can also be served with a dollop of vanilla ice cream if you want to really push the boat out.

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