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A Christmas special. Good way to use up Panettone. Commercial panettone somehow isn't that great.
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750g stale panettone
75g unsalted butter, softened, plus extra for greasing
4-5 tbsp brandy or dark rum
4 large eggs
25g caster sugar
450ml full-fat milk
300ml double cream
1 tsp vanilla extract
Slice the panettone into wedges and lightly butter one side of each. Place in a two-litre greased ovenproof dish, butter side up, in a single overlapping layer. Drizzle with brandy or rum. Mix the eggs and sugar in a bowl, whisk in the milk, cream and vanilla, pour over the panettone and leave to stand for 30 minutes. Meanwhile heat the oven to 170C/gas mark 3. Place the dish in a roasting tin.Pour enough just-boiled water into the tin to come halfway up the sides of the dish. Bake for 35-40 minutes, then rest for 10.
That's the recipe from the website. I sprinkle cinnamon sugar on top which makes it truly wonderful. Next time round, I need to add a little cinnamon powder too.
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