Ingredients
Method
1.Preheat oven to moderately slow. Grease deep 22cm-round cake pan; line base and side with baking paper.
2.Cut panettone in half from top to bottom (reserve half for another use); cut remaining half in half again, then crossways into 1.5cm slices. Toast panettone lightly both sides; spread one side of each slice with butter while still warm. Slightly overlap panettone slices around edge of prepared pan; layer remaining slices over base of pan.
3.Combine milk, cream and sugar in medium saucepan. Split vanilla bean in half lengthways; scrape seeds into saucepan, then place pod in saucepan. Stir over heat until mixture boils. Strain into large heatproof jug; discard pod. Cover; cool 10 minutes.
4.Beat egg yolks and eggs in medium bowl with electric mixer until thick and creamy. Gradually beat in hot milk mixture; pour custard over panettone in pan.
5.Place pan in large baking dish; add enough boiling water to dish to come halfway up side of pan. Bake, uncovered, in moderately slow oven about 1 hour 30 minutes or until custard sets; stand in pan 30 minutes. Carefully turn pudding onto wire rack; turn top-side up onto serving plate.
6.Stir jam and liqueur in small saucepan over heat until combined; strain. Brush jam mixture over warm pudding.
This recipe is best if made on the day of serving, but will keep for up to 2 days. You can use Cointreau, Grand Marnier, Curaçao or any other orange-flavoured liqueur in this recipe. Replace the liqueur with water for a non-alcoholic dessert. Panettone is a sweet Italian yeast bread and can be found at most gourmet delicatessens. Fruit bread can be used instead.
Note
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