Panettone is a rich, eggy bread with raisins, citron and citrus peel usually found at the holidays. It originated in Milan but is now found all over Europe as well as the U.S.
While it is delicious as is or toasted for breakfast, it makes a wonderful bread pudding. It can be a simple dessert or you can fancy it up by adding some crème anglaise You can make it truly elegant by adding a bruleé topping and serving it with an individual sauce boat of the crème anglaise. Because both the pudding and the sauce can be made ahead, it's a perfect dessert to prepare for company.
Panettone Bread Pudding
½ lb. panettone, cubed
4 large eggs
1 cup heavy cream
1 cup whole milk
½ cup sugar
1 teaspoon almond extract
Butter a 9 x 6 baking dish and add panettone cubes.
Whisk eggs and sugar, add remaining ingredients and whsk to combine.
Pour over bread cubes and allow to soak for at least 30 minutes, pressing down on bread cubes a few times.
You may cover the dish and refrigerate overnight if you so desire.
Preheat oven to 350°.
Bake pudding for about 45 minutes or until puffed and lightly browned.
Allow to cool for about 30 minutes before serving.
Serve with crème anglaise.
Pudding will keep in refrigerator for 2 days.
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