Panettone Bread and Butter Pudding

Name: Panettone Bread and Butter Pudding
Total time: 45
Yield: 4-6
Ingredients: 300g Seggiano Classic Panettone; 100g SEGGIANO Sicilian Madarin Conserve (+ 1 tbsp for serving); 100g caster sugar; 2 eggs; 200ml full fat milk; 100ml double cream; 1/2 tsp cinnamon; 1 tbsp demerara sugar

Difficulty: Medium

Cooking time: 45

Serves: 4-6

Ingredients

300g Seggiano Classic Panettone

100g SEGGIANO Sicilian Madarin Conserve (+ 1 tbsp for serving)

100g caster sugar

2 eggs

200ml full fat milk

100ml double cream

1/2 tsp cinnamon

1 tbsp demerara sugar

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Method

Step 1 - Prepare the panettone

Slice the panettone into 1.5cm slices and spread each piece with the mandarin conserve (reserving 1 tbsp of the conserve for later). Cut each slice into triangles then layer into a baking dish (around 25cm).

Step 2 - Make the custard

Heat the milk and cream together in a small saucepan over a low heat, being careful not to let it boil.

Step 3 - Whisk sugar and eggs

Using an electric whisk or stand mixer, whisk the sugar and eggs together until light and pale.

Step 4 - Mix together

Slowly pour the warmed cream mixture into the mixer, whisking constantly until smooth then strain the custard into a jug.

Step 5 - Build the pudding

Pour the custard over the panettone and leave to stand whilst the oven heats up to 180 c. Sprinkle over the cinnamon and demerara sugar and dot over the remaining mandarin conserve.