Panettone makes a wicked bread and butter pudding with added generous quantities of alcohol that is hanging around after the festivities such as Baileys, brandy, whisky or rum for extra warmth and deliciousness! This recipe also works well with other leftover bread or croissants.
Preheat the oven to mark 170°C (325°F) mark 3.
Put the sultanas or raisins in a bowl and cover with your chosen alcohol. Leave to soak until plump.
Melt the butter in a frying pan over medium heat and fry the Panettone slices for 2-3 minutes or until golden on both sides.
Arrange the bread slices with the Crumbled Christmas pudding, overlapping slightly in a baking dish.
Pour the milk and cream into a pan and bring slowly up the boil. Whisk the eggs with the sugar until frothy and pale. Add the milk to the eggs, and stirring continuously then add the vanilla extract. Pour the mixture over the Panettone and set aside for 30 minutes to allow the custard to soak well into the bread
Sprinkle with the alcohol soaked sultanas or raisins and bake in a bain-marie or roasting pan filled with hot water to come halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set in the middle.