Panettone Pudding

From starting to serving: 1.5 hours. Active Time: 15 minutes.

Serves 6. 

How the chefs explain it:

This recipe uses the other half of the panettone that you didn’t eat. It works even better if you’re panettone is a little dried out, which it probably is.

  1. Rub butter liberally around a baking dish to grease it then tumble in your panettone.
  2. In another bowl, whisk together all the other ingredients.
  3. Pour the custard over the panettone and squish it down a bit to get everything soaking.
  4. Refrigerate for 30 minutes, or as long as you like.
  5. Preheat the oven to 180˚C, uncover the pudding and bake until set in the centre, about 45 minutes.
  6. If you notice it’s getting too brown on top, pop some foil over it until the centre is cooked.
  7. Serve with cream.