50g/2oz/4 tbsp butter, softened, plus extra to grease
500g/1lb 2oz panettone, sliced
3 medium (US large) eggs
150g/5oz/scant ⅔ cup caster (superfine) sugar
300ml/½ pint/1¼ cups milk
150ml/¼ pint/scant ⅔ cup double (heavy) cream
grated zest of 1 lemon
1 Preheat the oven to 170°C/325°F/Gas 3. Butter a large ovenproof dish.
2 Lightly butter the panettone slices. Cut them into pieces and arrange in the dish.
3 Beat the eggs and sugar in a large bowl, then beat in the milk, cream and lemon zest. Pour the mixture over the panettone and set aside to soak for 20 minutes.
4 Stand the dish in a roasting pan and pour enough hot water into the pan to come halfway up the sides of the dish.
5 Bake in the oven for 35–45 minutes until the custard is just set in the middle and golden brown.