Gennaro Contaldo's Panettone Bread and Butter Pudding

On the table in 30mins

Serves 5

Ingredients

  • 250g Sal De Riso Classic Panettone, cut into 1cm slices 
  • 200g unsalted butter 
  • 4 free-range eggs
  • 2 egg yolks 
  • 400ml full-fat milk 
  • 400ml single cream 
  • 50g caster sugar 
  • 2 tsp. demerara or soft brown sugar for sprinkling on top 
  • 250ml pouring cream (optional)

Filling:

  • 200g choose from marmalade, Sal De Riso Crem DeRí or any chocolate & hazelnut spread


Method

1. Preheat the oven to 160°C/140°C fan 

2. Slice the panettone into 1cm slices. Spread with butter and then sandwich together with your choice of filling. 

3. Lay the sandwiches of panettone in a 20 x 30cm baking tin or ovenproof dish, overlapping. 

4. Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. 

5. Pour some of the egg mixture over the slices of panettone and allow to rest for five minutes. Repeat a couple more times, until all the mixture is used. 

6. Sprinkle with sugar and bake in the oven for 25-30 minutes, or until brown on top and the sugar has caramelised, but make sure it still wobbles slightly. 

7. Serve with pouring cream and/or add an extra dollop of Crem DeRí as desired.