- 2 1/2 cups full-cream milk
- 2 cups double cream
- 1 vanilla pod, seeds scraped out
- 4 free-range medium eggs
- 170 g caster sugar
- 1 panettone, cut into thick slices and buttered
- 1 T icing sugar
Preheat the oven to 160°C .
Bring the milk and cream to a boil in a saucepan. Add the vanilla seeds and pod. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla pod.
Dip each slice of panettone into the cream mixture and pile into a buttered baking dish.
Pour the remaining custard over the panettone, place the baking dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for 45 minutes.
First published in the June 2014
issue of TASTE magazine.