If we have moved on to Doe Snot I feel obliged to offer my standard use for any leftover Christmas Panettone. Its like bread and butter pudding but with more calories and was always popular in my house on miserable January days:
Panettone Pudding
50g butter, softened (optional)
250g panettone in medium thick slices
2 eggs
142ml carton double cream. (Christmas flavoured creams such as brandy or cointreau work well if you have leftovers)
225ml milk (or sub with more cream…)
1 tsp vanilla extract (extract, not flavouring)
2 tbsp caster sugar
icing sugar, for sprinkling
softly whipped cream, to serve
Optional - any preferred spice mixes or extra fruit, experimentation is good.
Heat the oven to 160C/ 140C fan, grease a 850ml shallow baking dish
Cut 250g panettone into slices or wedges as preferred
Butter the slices and cut into largish pieces then arrange them in the dish, buttered side up.
Whisk together eggs eggs, double cream, milk (or extra cream), 1vanilla extract and caster sugar. Add additional spices to this mix if you enjoy them. Pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
Eat.