Panettone Bread & Butter Pudding by Allinson's

Method

1. Grease your oven dish with butter and preheat your oven to 180c, Gas Mark 4. 

2. Butter both sides of your pannettone slices and cut into triangles. Layer the slices in the base of the dish slightly overlapping them. 

3. In a seperate jug, beat together the vanilla bean paste, eggs, cream and milk and half of the sugar. Pour over the sliced panettone and allow the panettone to absorb the custard for a few minutes. Evenly sprinkle the remaining sugar over the top of the pudding.

4. Fill a large roasting tin with water and place on the bottom shelf of the oven. Place the pudding dish inside of the tin and bake for 35-45 minutes until golden and the custard has set.  

5. Serve with a generous helping of homemade vanilla custard.