Panettone bread and butter pudding

You will need a well-buttered Pyrex dish, about 25.5cm x 23cm and 7.5cm deep (10in x 9in x 3in).

Slice the panettone into at least 8 slices of the same thickness as the bread. Butter all the slices. Arrange a layer of panettone, slices side by side, on the base of the dish. Sprinkle with half of the mixed peel and sultanas, then add a layer of white bread slices, followed by the remaining mixed peel and sultanas. Add a final layer of panettone.

For the custard, whisk the egg yolks and sugar together in a bowl until well combined. Cut the vanilla pod lengthways and scrape out the seeds, then place these in a saucepan along with the milk and cream. Bring to the boil.

Pour the hot milk and cream over the egg yolks and sugar, whisk thoroughly and pass through a sieve into a jug. Skim off any excess bubbles from the surface to avoid them gathering on the surface of the pudding during cooking. Then, 20 minutes before cooking, pour the custard over the layers of bread and leave to soak. While it is soaking, preheat the oven to 150C/gas 2.

Place the pudding in the preheated oven to cook for about 1 hour, or until it is just set and golden-brown on top (the middle should still be a little runny). Remove from the oven and serve straight away.