Ingredients

· 110 g sultanas · 300 ml milk

· 300 ml thick cream

 · 2 pared strips orange zest

· 150 g caster sugar

 · 50 g unsalted butter

· Icing sugar, to serve

 · Raspberries, to serve

· 300 g panettone, sliced

· 3 eggs, plus 1 extra egg yolk

· 1 vanilla bean, seeds scraped

Method

Preheat oven to 180°C. Place the sultanas in a bowl and cover with juice, set aside to soak. Meanwhile, heat milk, cream, orange zest, vanilla pod and seeds in a pan over medium heat. Whisk eggs, egg yolk and sugar together until combined. As soon as cream bubbles, pour into egg mixture, whisking constantly. Set aside. Butter panettone slices and layer into a baking dish with sultanas. Strain cream mixture, discarding solids, then pour over panettone. Set aside for 30 minutes to infuse. Place the baking dish into a larger baking dish and pour in enough boiling water to come halfway up the sides. Bake for 45 minutes or until custard is set and the top is golden. Rest for 15 minutes. Serve dusted with icing sugar and raspberries.