Panettone Bread and Butter Pudding

1. Butter a 2 litre baking dish.
2. Spread the panettone slices with the softened butter, and with a thin scrape of marmalade if you are using it. Panettone is already sweet, so keep it thin.
3. Overlap the slices in the dish, buttered side up, tucking them in so the top layer sits proud. The exposed edges are what crisp in the oven.
4. Whisk the eggs, yolks, milk, cream, caster sugar, vanilla and salt together until smooth but not foamy.
5. Pour the custard over the panettone. Press the slices down gently with your hand so the top layer takes on some custard, then leave to stand for 30 minutes.
6. Heat the oven to 170°C. Grate a little nutmeg over the pudding and scatter the demerara sugar across the top.
7. Sit the dish in a larger roasting tin and pour in enough boiling water to come halfway up the sides. The water bath is what keeps the custard silky rather than scrambled.
8. Bake for 40 to 45 minutes, until the top is deep golden and the custard is just set with a slight wobble at the centre. It will keep cooking as it rests.
9. Lift the dish out of the water and rest for 10 minutes. Dust with icing sugar and serve warm, with cream or vanilla ice cream.

Make it ahead: assemble to the end of step 5 and refrigerate for up to a day. Bring it back to room temperature for 30 minutes before baking, and add 5 minutes to the time.

For a chocolate version: use the Borgo de Medici Chocolate Panettone, leave out the marmalade and add a pinch of ground cinnamon to the custard.

More to do with the last of it: panettone French toast and panettone trifle. If you are new to it, start with what panettone is.