What makes it stand out from other bread and butter puddings is the rich fruitiness that the sweet Italian Christmas bread brings -the one we picked tasted as if the fruits had been doused in brandy, which was really, gorgeously decadent.
I first got the idea for this recipe from Delia Smith, and have been adapting it ever since. The addition of marmalade is lovely and Christmassy, especially when using a pot of my Father's homemade marmalade!
- 1 medium panettone loaf or 8 thick slices of good, farmhouse white bread
- 50g butter, softened
- 275ml milk (ideally whole)
- 60ml double cream
- 3 large eggs
- 75g light brown sugar
- Zest of an orange
Slice the panettone into thick slices. Butter each of the slices and spread marmalade onto half of these. Sandwich the slices with marmalade together with the buttered slices.
Sprinkle over the zest and sugar right before placing in the oven for 35-40 minutes until golden and puffy.
Serve with evaporated milk, cream, or creme fraiche, and get ready to fight for seconds!