Panettone bread and butter pudding
![Panettone bread and butter pudding](https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/panettone_bread_and_46908_16x9.jpg)
If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade.
![](https://ichef.bbci.co.uk/food/ic/food_1x1_72/chefs/andi_oliver_1x1.jpg)
Ingredients
For the panettone bread and butter pudding
- 250g/9oz panettone, cut into 1cm/½in slices
- 100g/3oz unsalted butter
- 300ml/10fl oz fruit ³¦´Ç³¾±èô³Ù±ð (blackberry is nice)
- 2 free-range eggs, plus 1 egg yolk
- 200ml/7fl oz full-fat milk
- 200ml/7fl oz double cream
- 60g/2oz caster sugar
To serve
- icing sugar, for dusting
- pouring cream (optional)
Method
Preheat the oven to 160C/140C Fan/Gas 3.
Liberally spread the sliced panettone with the butter and then the fruit ³¦´Ç³¾±èô³Ù±ð.
Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you!
Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.
Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.
Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.