I needed to use up the Christmas and New Year leftovers this weekend, so I made this delicious recipe from Jamie Oliver's book The Naked Chef 2:
1 Vanilla pod
170g Caster Sugar
Pannetone, thickly sliced & buttered
1 Orange, zested
3 tbs cognac
A Little Icing Sugar
Bring the milk and cream to the boil. Cut vanilla pod in half & scoop out seeds and add to the pan with the orange zest and cognac. Whisk eggs with the sugar until pale. Add to milk and cream mixture and remove vanilla pod.
Preheat oven to 160'C/Gas 3.
Dip each slice of pannetone into the custard mixture and pile into a buttered baking dish. Pour remaining custard slowly over bread. Sprinkle with icing sugar. Fill a roasting tin half full with boiling water and add the baking dish. Bake for approx. 45mins. When cooked it will have a slight crust on top, but will be slightly wobbly inside.