Panettone is a moist, light, Italian oven baked bread that only shows up in stores around the Christmas Holiday. It comes lightly sweetened with delicate turkish raisins and orange peel, so no extra sugar is needed. If you can’t find Panettone, you can use Brioche or Challah bread. In this case, add 2 teaspoons of orange zest at step 3 and add raisins between the layers at step 4.
Serves 6-8
Prep Time: 25 min (15 min inactive)
Cook Time: 50-60 min
6 large eggs
2 large egg yolks
2 1/2 cups half and half
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 loaf of panettone bread (about 1 pound)
1/2 cup pecans or walnuts, chopped (optional)
maple syrup for serving
- Preheat oven to 350ºF. Spray or butter a 9 x 13 x 2 non-metal baking dish (or equivalent volume oval dish).
- Remove the paper from the base of the bread. Slice the panettone loaf in half vertically into 1 inch slices. Set aside.
- In a medium bowl, whisk together the eggs, egg yolks, half and half, vanilla and salt.
- Lay half the panettone slices flat in the baking dish; sprinkle the nuts over this first layer. Place the remaining slices on top so nuts are covered.
- Pour the egg mixture over the bread and allow to soak for 15 minutes.
- Bake for 50-60 minutes or until the pudding puffs up and the custard is set. The color should be a dark golden brown.
- Remove from the oven and cool slightly before serving.
SERVING: Serve warm from the oven with maple syrup.
STORAGE: Refrigerate in an airtight container for up to 2 days. Rewarm in a 350ºF oven.
Nancy Spruell says
This looks amazing! I am going to have to try this one.