You know Christmas is on the horizon in Italy when you start seeing panettone in the supermarkets. It literally means big sweet bread and is quite frankly heavenly. But I am not Italian and would feel an imposter giving the recipe for panettone, therefore I will combine a great Italian institution with an equally magnificent British one. Ladies and gentlemen, I give you panettone bread and butter pudding.
- Start by getting yourself a regular-sized baking dish and greasing it. Put the oven on at 160˚C (140˚C for a fan oven).
- Slice up the panettone so that it will fill the dish with one or two layers. Butter the slices, placing them butter-side-up in the dish.
- Whisk together two eggs, a 150ml carton of double cream, 225ml of milk, a dash of vanilla essence, and 2 tbsp of caster sugar. Pour this over the panettone.
- It’s now ready to go in the oven for about 30-40 minutes, or until it’s browned on top.
Once ready, it’s nice served with custard or cream. A nice variation is to spread the panettone with a little marmalade as well as butter, for a fruitier flavour.