Soak the dried fruit for an hour or two in the rum and slice the panettone into neat triangles
Heat the oven to 170c
Using a little of the butter, grease a baking dish or skillet that is large enough to take all of the panettone in one slightly overlapping layer
Butter the panettone lightly then lay it out in the dish, overlapping each slice and , scattering the rum soaked dried fruit throughout
Beat the egg, cream and milk together to combine thoroughly
Pour the rum mixture over the panettone, then the egg mixture. Sprinkle over with sugar
If possible leave to sit for half an hour or so.
scatter nubs of any remaining butter over the top, then sprinkle with sugar
Put in the pre-heated oven and bake for 30-35 minutes till the custard is set and the top crispy
Serve with pouring cream or clotted cream
If you want to make this recipe with brioche or any sweet bread mix, just double the quantity of dried fruit (and rum to soak!)
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.