Cook Time | 90 minutes |
Servings | serves |
Ingredients
- 1/2 cup Sultanas
- 2 tablespoons Brandy
- 20 slices Panettone or White High-top Bread
- 50 grams Butter softened
- 1/2 cup Caster Sugar
- 12 Eggs lightly beaten
- 1 Vanilla Bean Seeds
- 1 teapspoon Orange Rind grated
- 2 1/2 cups Cream
- 1 2/3 cups Milk
- 410 grams Pie Apples
- Icing Sugar to dust
Ingredients
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Instructions
- Put the sultanas and brandy in a bowl and leave for 15 minutes. Lightly toast the panettone, then butter on one side. Preheat the oven to moderate (180C). Grease and line a deep 25 cm round cake tin.
- Whisk together the sugar, eggs, vanilla seeds and orange rind. Stir in the cream and milk.
- Dip each slice of toast in the custard mixture, then arrange in an overlapping spiral pattern, working from the outside of the tin into the centre. Spoon the apple between the bread slices and add the sultanas and brandy. Gently press the top of the bread down to pack tightly.
- Pour the custard mixture over the bread and leave for 10 minutes. Bake for 1 hour 30 minutes to 1 hour 50 minutes, covering with foil after 30 minutes, until the custard is set. Cool in the tin before removing. Dust with icing sugar before serving.
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