Sweet Christmas. This tart is the ultimate comfort food, rich with custard and brioche. Oozing with pockets of baked jam and chocolate chips, this is an experience not to be missed!
Preheat the oven to 180oC and lightly smear butter around the edges and base of a 28cm loose bottomed tart pan.
Tip the Demerara sugar into the tart pan and shake around to coat. Any extra, shake back into a clean bowl to be used later.
Slice off the top, base and edges off the Panettone and press these hard bits down into the bottom and sides of the prepared pan. This should form a shell for your pudding.
In a medium saucepan, over a medium heat - combine the milk, cream, butter and vanilla.
In a mixing bowl, whisk the eggs and castor sugar until smooth.
Once the milk, cream and butter mix is warmed through and the butter has melted, Strain the mixture into the bowl with the eggs and sugar and whisk to combine.
Pour some of the custard we have just made into the tart pan to soak into the bread base. Then tear the remaining panettone into chunks and add to the bowl to soak up the rest of the custard.
Layer the chocolate chips, dollops of jam and chunks of custard soaked panettone into the tart shell.
Sprinkle the finished tart with leftover sugar from lining the pan and bake in the oven for roughly 25 minutes. It's ready when the pudding jiggles slightly but is set.
Let cool for at least 10 minutes before serving with cream, custard or icecream. It's also great served cold the next day.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.