Barney's panettone bread pudding

Method

Step 1

Put the panettone and milk in a large bowl. Beat vigorously with a wooden spoon until the panettone has fully broken down.

Step 2

In another bowl, whisk the eggs, brown sugar, lemon zest, half the orange zest and 2 tsp cinnamon together until well combined. Pour over the panettone mixture, along with the dried fruit, and mix until evenly distributed throughout the batter. Leave to soak for 15 mins.

Step 3

Heat the oven to 180C/160C fan/gas 4. Generously butter a 27cm bundt tin. Stir the melted butter through the batter, then pour into the prepared tin. Bake on the middle shelf of the oven for 1 hr 30-40 mins until golden, firm to the touch and a skewer comes out clean when inserted into the pudding. Cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool fully.

Step 4

Mix the icing sugar, pinch of cinnamon and brandy together until smooth, adding a splash more brandy, if needed, to create a drizzling consistency.

Step 5

Drizzle the icing over the cooled cake, then top with the remaining orange zest.

Will keep chilled in an airtight container for up to five days.

Psst! Don't forget... This panettone bread pudding is sure to be a Christmas crowd-pleaser, but if you aren't able to make it, or you simply want to enjoy the great taste of panettone on it's own, it's also delicious served exactly as it is!

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