Ingredients
- 650g panettone
- 100g butter (or dairy free alternative)
- 100g apricot jam
- 6 eggs
- 1 litre milk (or dairy free alternative)
- 500ml double cream (or dairy free alternative)
- 2 tsp vanilla bean paste or extract
- 6 tbsp caster sugar
- 1 1/2 tsp cinnamon
- 1 orange, zest of
- 1-2 tbsp demerara sugar for the top
- 650g panettone
- 100g butter (or dairy-free alternative)
- 100g apricot jam
- 6 eggs
- 1 litre milk (or dairy-free alternative)
- 500ml double cream (or dairy-free alternative)
- 2 tsp vanilla bean paste or extract
- 6 tbsp caster sugar
- 1 1/2 tsp cinnamon
- 1 orange, zest of
- 1-2 tbsp demerara sugar for the top
Preheat your oven to 160°C/300°F/gas 3.
Slice your panettone into chunky wedges (keep the crusts on) and butter evenly.
Pop into an ovenproof dish, overlapping each slice in a rustic fashion. Scatter dollops of your apricot jam in the nooks and crannies of your panettone.
To make your custard, whisk together your eggs, milk, cream, vanilla, caster sugar, cinnamon and orange zest until well combined. Pour over half your mix and push the panettone down so it absorbs like a sponge. Finish with the rest of your mixture until the slices are almost entirely submerged. Sprinkle with demerara for an extra crunchy crust.
Fill a roasting tray with hot water (enough that it comes up the side of your pudding dish by a few centimetres but doesn’t go into the pudding) – this will help cook the custard without it curdling.
Bake for 35-40 minutes until golden on top and the mix is no longer runny (it may still have a little wobble, but we like that!).
Smother in custard or cream and tuck in.