- Use a small knob of the butter to grease a 1.5 litre baking dish. Spread the remaining butter over the slices of panettone. Cut into smaller pieces, then lay them in the dish with the apricots and sprinkle the chocolate chunks over the top.
- Beat together the eggs, milk, single cream, caster sugar and vanilla extract. Leave for a few minutes so that the sugar dissolves, then slowly pour into the dish, over the Panettone.
- Cover the dish with cling film and leave to stand for at least 30 mins. If you want to cook the pudding later, refrigerate until required.
- Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Bake the pudding for 30-35 mins until puffed up and golden brown. Cool for a few minutes, then serve.
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This fabulous bread and butter pudding is made with Italian Panettone with chopped apricots and dark chocolate for a delicious twist
50g butter, softened 5 slices Crosta & Mollica Apricot Panettone (weighing about 250g in total) 80g ready-to-eat dried apricots, chopped 50g dark chocolate, chopped into chunks (or use dark chocolate chips) 2 eggs 250ml semi-skimmed milk 150ml single cream 30g caster sugar 1 tsp vanilla extract
Time: 20 mins Serves: 4 Nutrition: n/a