Panettone Bread and Butter Pudding
By: Anonymous
Published: Saturday, December 19, 2009 - 12:51am

Ingredients




575 ml heavy milk
575 ml double cream
1 vanilla, pod
4 mediums egg
6 ounces caster sugar
Panettone, cut into thick slices, butter
1 orange, zested
3 tablespoons cognac
small amount of icing sugar

Preparation

1 To start the custard base, bring the milk and cream just to a boil in a saucepan. 2 Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. 3 Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla. 4 Preheat the oven to 325 degrees F (160 degrees C/Gas 3). Dip each slice of panettone into the custard and pile into a buttered baking dish. 5 Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. 6 Sprinkle with theicing sugar and bake for about 45 minutes. 7 When cooked, it will have aslight crust on top, but will still be slightly wobbly inside.(c) Jamie Oliver 2002http://www.jamieoliver.com