Instructions

1. Preheat the oven to 170°C.
2. Peel and core the apples then cut them into wedges. Put them in a saucepan, add 1 Tbsp sugar, the cinnamon and 25g butter. Cook over a medium-high heat, swirling the pan around until the apple is soft and glossy. Set aside.
3. Meanwhile, cut the panettone into 1cm thick slices, then into 2 or 4 triangles. Spread the remaining butter on them. Arrange the panettone in an oven baked dish, then scatter the apple slices around and between them.
4. Whisk the eggs in a bowl.
5. In the same pan you cooked the apples, heat the cream, milk, 1 Tbsp sugar and the vanilla paste. Bring to a simmer, but don’t boil it. Slowly and gradually pour the hot cream mixture over the eggs, whisking constantly. Pour this mixture all over the panettone and apple, soaking them in the custard as much you can. (If you don't want the panettone a bit crunchy, make sure the custard covers them completely).
6. Scatter the remaining sugar over the top, then bake for 30 minutes or so until the panettone looks golden and the custard has set.
7. Serve warm with custard or whipped cream.