Panettone custard pudding with macerated fruit

1H 45M


Macerated fruit
Soured cream


1.Preheat grill (broiler).
2.Cut panettone into 1cm (½-inch) slices. Place under grill until lightly toasted on both sides. While panettone is hot, spread with butter, then cut into fingers. Place toast fingers in a criss-cross pattern in a shallow 1.5-litre (6-cup) ovenproof dish.
3.Stir milk, cream, sugar, rind and vanilla bean in a saucepan, over medium heat until sugar dissolves, bring almost to the boil. Remove from heat. Cover, stand 10 minutes. Strain mixture through a sieve into a heatproof jug.
4.Preheat oven to 180°C (160°C fan forced).
5.Whisk eggs and egg yolks in a medium bowl, gradually whisk in milk mixture. Pour custard over panettone. Place dish in a large baking dish, add enough boiling water to the baking dish to come halfway up the sides of the ovenproof dish.
6.Bake pudding 1 hour or until browned lightly and set. Remove pudding dish from baking dish.
7.Meanwhile, make macerated fruit, Combine ingredients in a large bowl.
8.Then make soured cream. Beat thickened cream in a small bowl with an electric mixer until soft peaks form. Add sour cream and sifted icing sugar, beat briefly until soft peaks form again.
9.Brush hot pudding with combined jam and liqueur; serve warm or cold with fruit and soured cream.

Panettone are easy to find around Christmas time, at other times they may not be as readily available. You can use brioche instead, adding a handful of sultanas, or thick-cut fruit bread.


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