Marmalade Panettone Bread & Butter Pudding

What’s better than a warming bowl of bread and butter pudding? Sub out the bread for panettone and add in a jar of marmalade! Each slice of soft buttery panettone is coated in orange marmalade before being submerged into an orange custard. Once baked, you’re left with an indulgent orange custard pudding with a crunchy demerara top.

Ingredients 

1 x large Panettone, approx. 600g-700g 
300g Orange Marmalade 
300ml Whole Milk 
300ml Double Cream 
2 tsp. Vanilla Paste  
1 Orange, zest 
6 Egg Yolks 
150g Caster Sugar 
Unsalted Butter, to grease 
Demerara Sugar, to sprinkle 

Method 

Grease a 30x20cm oven dish (or something similar) with a little butter. 

Slice your panettone into 1cm pieces. Spread Marmalade onto each slice, cut into quarters and arrange into your prepared oven dish in an even layer overlapping each other. They can come just above the top of the dish as they will soak and compress later on. Leave to one side while you prepare the custard. 

Place the milk, double cream, vanilla and orange zest into a saucepan over medium heat until simmering. Whisk together the egg yolks and caster sugar. Pour in a third of the hot milk mixture into the egg yolks while whisking. Continue to add the rest of the milk into the yolks while whisking until it is all combined. Pour the orange custard over the prepared Panettone. Push down any Panettone that isn't submerged and leave to soak for 20 minutes. While its soaking, you can pre-heat the oven to 150°C. 

Once soaked, sprinkle a generous handful of demerara sugar over the top. Bake for 35-40 minutes or until golden brown. The pudding is done when you press the centre and little to no liquid custard spills out. Serve warm with pouring cream.