Day 2 on the Advent calendar is a big Italian Panettone, originally from Milan (on the left of the picture). This is my Carluccio panettone which tasted delicious and left overs were used up along with what remained of some toffee and pecan pastry in this Good Food recipe.
Panettone bread and butter pudding.
50g butter , softened (optional)
250g panettone (about 5 medium
142ml carton double cream
1 tsp vanilla extract
2 tbsp caster sugar
- Butter an over proof dish.
- Slice Panettone and spread lightly with butter.
- Arrange in dish.
- Whisk all the other ingredients together and pour over the top.
- Cook in a 160oC oven for 45 minutes.