750g panettone
600ml double cream or milk
7 whole eggs
1 egg yolk
200g caster sugar
1 tsp vanilla essence
2 tbsp demerara sugar
2 tbsp butter
There’s something deeply comforting about giving festive treats a second life. At Christmas, when kitchen counters are dotted with half-finished panettone, croissants, or the last lingering pain au chocolat, this pudding becomes a warm and welcome solution.
Baked gently in a rich custard until golden at the edges and soft in the centre, it’s a celebration of the season, and a delicious reminder that nothing needs to go to waste.
1.Preheat the oven to 150°C. Generously grease a baking dish with the butter.
2. Cut the panettone into 2cm slices or cubes.
3. Arrange the panettone in the baking dish. If using slices, overlap them slightly to cover the dish. If using cubes, scatter them evenly until the base is completely covered.
4. Pour the double cream (or milk) into a saucepan and heat gently over a low-medium heat until just reaching boiling point.
5. In a large mixing bowl, combine the caster sugar, vanilla essence, whole eggs, and egg yolk. Whisk until smooth and fully incorporated.
6. Slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
7. Strain the custard into a jug, then pour evenly over the panettone. Press down gently with a spoon or spatula so all the bread is soaked. Leave for a few minutes to allow the panettone to absorb the custard.
8. Sprinkle the demerara sugar evenly over the top and cover the dish with foil.
9. Bake for 25 minutes, then remove the foil and return to the oven for a further 15-20 minutes, until the top is golden and crisp.
10. The pudding is ready when the custard is just set with a slight wobble and the surface is beautifully caramelised.
For an extra indulgent twist, stir in leftover Christmas chocolates, or add orange zest or a pinch of cinnamon to the custard to keep the scent of Christmas lingering just a little longer.
