250 g (8 oz) panettone, cut into 1.5 cm (¾ inch) slices
100 g (3½ oz) frozen raspberries
500 ml (17 fl oz) milk
3 eggs, beaten
50 g (2 oz) caster sugar
1 teaspoon vanilla bean paste
sifted icing sugar, for dusting
thick pouring cream, to serve (optional)
Spread the butter over one side of each panettone slice and arrange, overlapping slightly, in a shallow, buttered ovenproof dish. Crumble or sprinkle the raspberries over the top.
Pour the milk into a saucepan and heat until almost boiling. Meanwhile, whisk the eggs, sugar and vanilla paste together in a large bowl.
Pour the hot milk into the egg mixture, whisking constantly, then pour over the panettone and bake in a preheated oven, 180˚C (350˚F), Gas Mark 4, for about 20 minutes, until just set and lightly golden. Dust with icing sugar and serve with thick pouring cream, if desired.