Panettone Bread Pudding

You know how sometimes you are introduced to something new, and then you see it just everywhere and wonder how you went so long without knowing it even existed? This is my experience with Panettone. Panettone is a beautiful Italian cake that I've seen many people blog about and is all over the grocery stores and bakeries, but up until about a month ago I didn't even know there was such a thing. 

It really caught my attention when I saw Ina making this bread pudding with it on the Food Network. I've never really been a big bread pudding fan, but Brad and I had just recently had an amazing version at a local Mexican restaurant, so I guess I was in the mood.

It is delicious!! The almond and vanilla extracts give it an amazingly rich flavor. It made me immediately think of amaretto. It also looks beautiful with the little pieces of dried fruit and makes enough for the whole family. This would be the perfect ending to a holiday meal. We ate it after it had been out of the oven for about 30 minutes, so it was still warm, with a big scoop of vanilla ice cream. I'm using every once of self control trying to restrain myself from running to the fridge and stealing a little bit more!

I hope you and your family and friends have a wonderful and safe holiday. See you in the New Year!!

Panettone Bread Pudding

Adapted from Barefoot Contessa  - Ina Garten

1 Italian Panettone, brown outer crust removed

Unsalted Butter, for greasing the dish

3 extra-large Eggs

8 extra-large Egg Yolks

5 cups Half-and-Half

2 tsp Vanilla Extract

2 tsp Almond Extract

1/3 cup Sliced Almonds

• Preheat oven to 350℉.
• Cut Panettone into 1-inch cubes and spread out on a baking sheet.
• Toast cubes for about 10 minutes, or until lightly browned.
• Grease a 9x13 in. baking dish with the butter, and place bread cubes inside.
• Whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar.
• Pour mixture over bread and allow to soak for 10 minutes.
• Scatter almonds on top.
• Place baking dish inside a larger dish.
• Fill larger dish with hot tap water until it comes about halfway up baking dish.
• Cover the entire thing with aluminum foil with a few holes cut in it so that it vents.
• Bake for 45 minutes, being careful not to spill any water into the actual baking dish.
• Remove aluminum foil and bake for and additional 45 minutes or until light golden brown and the custard is set.
• Allow to rest for 15 minutes before serving (best warm or room temperature).