Panettone, with its fruit and rich dough, is simply asking to be made into a pudding. It soaks up the rum, marsala, cream and cinnamon for a really indulgent dessert.
- 350 g panettone, cut into 2 cm-thick slices
- 20 g unsalted butter, softened, plus extra for greasing
- 25 ml dark rum
- 25 ml dry marsala
- 300 ml milk
- 300 ml thickened cream
- ½ vanilla bean, seeds scraped (or ½ tsp vanilla bean paste)
- ½ lemon, rind grated
- ½ cinnamon stick
- 2 eggs
- 60 g caster sugar
- cocoa powder and icing sugar, to dust
- creme fraiche or ice cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 170°C. Lightly grease 4 large ramekins about 9 cm x 4.5 cm high.
- Lightly butter the panettone, then cut into 2-cm cubes. Push the bread cubes into the ramekins until full. Combine the rum and marsala and pour over the panettone.
- Place the milk, cream, vanilla, lemon rind and cinnamon stick in a large saucepan over medium heat until just simmering. Remove from the heat, then remove the cinnamon stick and vanilla bean.
- Meanwhile, whisk the eggs and sugar in a large bowl until pale. Whisking continuously, gradually pour the hot milk over the egg mixture and whisk to combine. Strain the custard through a fine sieve into a jug. Pour into the ramekins, allowing the custard to be absorbed by some of the bread before adding a little more until the ramekins are full.
- Place the ramekins in a large deep baking tray and pour boiling water into the tray to halfway up the sides. Bake for 20-25 minutes or until golden and the custard is just set.
- Place the ramekins on a cocoa dusted white plate. Serve hot, dusted with icing sugar with a generous scoop of crème fraiche or a scoop of French vanilla ice cream so it melts into it and oozes down the side.
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Photography by Adam Liaw.