Make your own Panettone Bread Pudding!

Panettone Bread Pudding

Serves 8-12

4 extra-large whole Eggs

8 extra-large Egg Yolks

4 ½ cups Half-and-Half

½ cup Sugar

1½ teaspoon pure Vanilla

500 gram Panettone sliced into random pieces

1 cup Raisins

Preheat oven to 350°. In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar and vanilla. Set the custard mixture aside. In a 10 x 15 x 21/2  inch baking dish, distribute half of the panettone, then add the raisins, then more of the panettone, the raisins need to be between the layers of panettone or they will burn while baking. Pour the custard over then press down gently and allow the panettone to soak for 10 minutes.

Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Turn oven down to 300˚ and uncover and bake for 40-45 minutes or until the custard is set. Remove from the oven and cool slightly. Sprinkle with cinnamon and sugar, top with mascarpone whipped cream and enjoy!