Thanks Auntie Joyce for giving us the Panettone! I love to use it for my Bread Pudding. Here is the recipe for anyone wanting to give it a try!
Panettone Bread Pudding
1 Loaf of Panettone Bread (if you cannot find that, I use a sweet bread such as Portuguese, Challah or Raisin Bread). Needs to be around a 1 lb loaf.
1/2 stick butter
Pinch of salt
4 Cups of Milk (I use whole, if you use less than whole, I would do 3 cups Milk and 1 cup Half/Half)
1/2 Cup Sugar
2 Teaspoons Vanilla extract
1 Teaspoon Almond extract
*Fruit (Since Panettone has fruit, you need not add any more). If your bread does not come pre-fruited, and you want to add it, I have used canned peaches, apples diced small, whatever you like. If you use raisins, I suggest using the Golden ones. Soak in warm water for 10 minutes prior to adding to the recipe.
Preheat oven to 350 degrees.
Cut the bread up into 1 inch cubes (approx) and place onto a cookie sheet. Toast in the oven for 10 minutes. Middle rack is best.
Best 6 eggs (I use a mixer to add more air). Add to the eggs, the 4 cups of Milk, the vanilla and almond extract, the salt, the sugar. Mix till combined. Add any extra fruit you want to add into this mixture.
Butter a casserole dish (I use an oval corningware or a glass 13×9 dish) on the bottom and sides. Transfer the toasted bread into the baking dish. Pour the egg & milk mixture on top. Let soak for 10-15 minutes till most of the liquid is absorbed. Slice up the remaining butter and place inside bread mixture. Sprinkle 1/2 tsp sugar on top of the mixture.
Since this is a custard-like mixture, you need to bake this in a water bath.
Place this baking dish inside a larger pan and fill the outer pan with hot water about 1/2 way up the inside dish. Cover the dishes with aluminun foil, tented loosely.
Bake on the inside rack at 350 degrees for 40 minutes with the foil on. Remove foil and bake an additional 40 minutes. Remove from the oven and sprinkle 1/2 tsp on top. Serve hot or at room temp. Great with Vanilla Ice Cream or Whipped!