Have you ever tried panettone bread pudding? It's the perfect dessert if you have extra panettone after the holidays with a light texture different from traditional bread pudding and sweet orange flavors.
1 pound panettone, cut into 1-inch cubes
6 large eggs
3 cups half and half
1/2 cup sugar
1/4 cup butter, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
powdered sugar (optional)
Gather all ingredients. Grease a 9x13-inch baking dish.
Spread panettone cubes on a baking sheet. Bake until dry, stirring twice, about 15 minutes. Panettone cubes will continue to dry as they cool. Transfer panettone cubes to the prepared baking dish.*
Whisk together eggs, half-and-half, sugar, melted butter, vanilla, and salt in a large bowl. Pour over panettone cubes. Press down panettone cubes with the back of a spoon to submerge and soak in the custard mixture. Cover and chill at least 30 minutes and up to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Bake bread pudding in the preheated oven until puffed, golden brown, and a knife inserted in the center comes out clean, 40 to 45 minutes. (Internal temperature of bread pudding should be 160 to 175 degrees F (71 to 79 degrees C) .
Dust with powdered sugar, if desired.
