Panettone bread and butter pudding

Step 1

Preheat the oven to 160C/140C Fan/Gas 3.

Step 2

Liberally spread the sliced panettone with the butter and then the fruit compôte.

Step 3

Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you!

Step 4

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

Step 5

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

Step 6

Bake for 25–30 minutes, or until brown on top, but still a little wobbly.

Step 7

Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.