Panettone Bread Pudding

Categories: Puddings-custards- Flan

Ingredients

• 1 Tbsp. unsalted butter
• 6 to 8 slices Panettone (about 1 lb.)
• 6 eggs
• 1/3 cup granulated sugar
• 1/2 tsp. kosher salt
• 4 cups whole milk
• confectioners' sugar. to garnish

Directions

1. Heat oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 × 5 inches.

2. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toasted panettone in the baking dish.

3. In a large mixing bowl, whik the eggs with the sugart and salt then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with foil and bake 45 minutes to 1 hour or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny.

4. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners’ sugar.

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