Our super easy Panettone Bread & Butter Pudding is great for using up any excess Christmas panettone and makes a posh version of the British classic.
PREHEAT the oven to 160°C
GREASE a 30cm x 20cm ovenproof dish with a little butter.
MIX together in a bowl the eggs milk and sugar.
CUT the panettone into 1.5cm slices and then butter them.
LAYER the slices in the prepared dish, overlapping
POUR the egg mixture over the panettone using a sieve.
PLACE the panettone dish inside a bigger ovenproof dish and fill this half way up with hot water (bain marie)
COOK for 1 hour until set.
ALLOW to cool slightly.
WARM the jam and spread thinly over the pudding.
DUST with icing sugar before serving.