Panettone bread and butter pudding
Panettone is often left over after Christmas and while it stays moist for ages it is also excellent in a bread and butter pudding where the candied fruits really add to it's appeal.
Ingredients
50g butter, softened
300-400g panettone, cut into slices
½ cup sugar
4 Otaika Valley eggs
1½ cups non-homogenised milk
½ cup cream
1 teaspoon vanilla extract
Method
Grease a 1½ litre baking dish with a little of the butter.
Cut the panettone into slices and butter one side. Put into the baking dish buttered side up.
Set aside 2 tablespoons of the sugar.
In a bowl whisk the eggs, milk and cream and remaining sugar and pour over the panettone. Press the panettone gently into the egg mix and allow to sit for at least 20 minutes to soak up the liquid.
Scatter over the remaining sugar then put into the oven and bake for 30-35 minutes, until golden and the egg mix has just set.
Allow to rest for 10 minutes, this will also help to set the custard. Serve with whipped cream or vanilla ice cream and some berries drizzled with a little maple syrup.