Recipe and photo courtesy of Traci Crossland and Caylie Crossland (bakerstable.net)

Panettone Bread Pudding

• 2 L (8 cups) panettone, cubed
• 640 mL (2⅔ cups) whole milk, room temperature
• 500 mL (2 cups) heavy cream, room temperature
• 9 large eggs, room temperature
• 250 mL (1 cup) granulated sugar
• 2 mL (½ tsp) salt
• 15 mL (1 Tbsp) vanilla extract
• 125 mL (½ cup) unsalted butter, melted

Preheat the oven to 180 C (350 F). Spray a 23 x 33-cm (9 x 13-inch) casserole dish with cooking spray and set aside. Line a sheet pan with parchment, then place cubed panettone on it. Bake until just starting to brown, then set aside to cool.

In a large bowl, whisk the milk, cream, eggs, sugar, salt, vanilla and melted butter. Place the panettone in the casserole dish. Pour the milk mixture over the panettone. Press the panettone down into the milk mixture and let stand for 30 minutes. Bake for 90 minutes, or until puffed and set. Cover the casserole dish with foil after 45 minutes if needed to prevent over-browning. Makes 10 to 12 servings.

Tip: Top with cranberries and powdered sugar.