‘Panettone’ bread pudding

Reinvent panettone into an indulgent bread and butter pudding to serve a crowd for dessert. Enjoy with cream, crème fraîche or clotted cream

500g panettone (stale is best, or baked in a low oven to dry out slightly), torn into pieces
250g mixed dried fruit
2 tsp mixed spice
400ml milk
3 medium eggs , beaten
100g light brown soft sugar
1 lemon , zested
1 orange , zested
75g butter , melted, plus extra for the dish
2-3 tbsp demerara sugar
cream, crème fraîche or clotted cream, to serve

Combine the panettone, fruit and mixed spice in a large bowl. Stir in the milk and egg, then mix in the brown sugar and citrus zests. Leave to stand for 10 mins. Butter a 25 x 8cm baking dish, about 6cm deep.
Heat the oven to 180C/160C fan/gas 4. Stir the melted butter into the mixture, then tip into the prepared dish. Scatter over enough demerara sugar to lightly cover the surface, then bake for 45 mins-1 hr. Leave to cool until just warm, then cut into squares and serve with cream, crème fraîche or clotted cream. Or, leave to cool fully and serve cold.