- Step 1
Drain canned peaches and reserve 1/3 cup of the juice. Combine the reserved liquid and brandy. Cut panettone into bite-sized cubes.
- Step 2
Spread the panettone into a 2.5 litre serving dish and drizzle with brandy mixture. Top with the peach slices and strawberries, sliced. Pour on vanilla custard.
- Step 3
Cover and refrigerate for 3-4 hours or overnight. Whisk thickened cream until firm. Spoon over and sprinkle with flaked almonds, toasted, and strawberries.