Bread and butter pudding using panettone and nutella

Ingredients

• 80 g unsalted butter
• 500 g panettone
• 6 tablespoons or thereabouts Nutella
• 4 egg yolks
• 1 whole egg
• 3 - 4 tablespoons castor sugar
• 1 teaspoon vanilla bean paste
• 600 ml thickened cream
• 200 ml milk
• couple of tbsp milk chocolate bits
• 2 tablespoons demerara sugar

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Preparation

• Preheat the oven to 175°C.
• Grease an oven proof dish with a capacity of about 1.5 litres with most of the butter, reserve about tbsp's worth for dabbing on later.
• Cut the panettone into thick slices. Spread the Nutella onto each slice, and then cut each slice in half to make semi-circles.
• Whisk together the egg yolks, whole egg, sugar and vanilla bean paste before stirring in the cream and milk.
• Place the slices of spread-covered panettone, roughly upright in the buttered dish. Sprinkle the milk chocolate bits all over.
• Pour the custard mixture over the fruit bread, use the remaining butter to dob here and there on the ends of the bread, and then sprinkle the demerara over it all. Leave to sit for about 10 minutes to give the custard a chance to soak into the dry ingredients.
• Put it on the centre shelf of the oven and bake for 45 minutes or until just set on the top, it may still look a little wobbly underneath. Pull it out of the oven but leave it for about 15 minutes before serving with cream.