Ready in: 45 minutes
500g leftover panettone, thickly sliced
75g butter, at room temperature, plus extra for greasing
100g leftover Christmas pudding, crumbled
2 tbsp caster sugar
400ml double cream
300ml whole milk
1 tsp vanilla extract or 1 vanilla pod, split and seeds reserved
1 tbsp demerara sugar
pouring cream, to serve
1) Heat the oven to 180Â°C/350Â°F/gas 4 (160Â°C for fan ovens). Cut the panettone slices into triangles, then butter each one and layer in a 2-litre buttered ovenproof dish. Scatter the Christmas pudding evenly among the panettone.
2) Whisk the eggs with the caster sugar, cream and milk in a jug. Add the vanilla extract or seeds. Pour the egg mixture evenly over the panettone and Christmas pudding. Chill until ready to bake.
3) Sprinkle the demerara sugar over the pudding. Sit the dish in a roasting tin and pour enough hot water into the tin to reach halfway up the dish. Bake for 25-30 minutes until the custard is just set around the edges and the pudding is golden. Set aside for 10 minutes. Serve with cream.
Per serving: 670 calories, 47.8g fat (31.1g saturated), 0.71g salt.