1 panettone 2 kg (4 lb 2 oz), cut into 1 cm (1/2 in) slices
a little butter for the dish
500 ml (17 fl oz) milk
500 ml (17 fl oz) double cream
4 large eggs
120 g (4.1/2 oz) caster sugar
For eight
Preheat the oven to 150°C/300°F/Gas 2.
Lightly grill each slice of the panettone on both sides. Butter a shallow oval baking dish and carefully arrange the panettone slices, slightly overlapping, to fill the dish.
Mix the milk and cream together, and slowly bring to the boil. Beat the eggs with the sugar until light, and then carefully add the hot milk mixture.
Pour the hot custard over the panettone slices. Push the slices down so that each is just covered by the custard. Sit for a while to allow the slices to absorb the liquid.
Place the baking dish in a bain-marie in the preheated oven and bake for 45–60 minutes. The custard should be just set. Serve warm.