Panettone is a traditional Italian Christmas bread. It can be found all over Italy, but originated in Milan in the 15th century by a baker named Antonio (Tony's Bread), so the story goes.
It is made traditionally with candied fruits and raisins, and served sliced with a glass of sweet wine.
I make a panettone bread pudding once a year, on Christmas morning. It is very much like a French toast, but you can assemble it the night before and leave it in the fridge.
When you wake up Christmas morning, just pop it in the oven and it puffs up while you are relaxing, reading your Christmas cards in front of the fire.
It is so yummy! It is great for a Christmas brunch buffet. Kids love it too.
Stacey Snacks Panettone Bread Pudding:
3/4 cup butter
3/4 cup brown sugar, packed
1 tbsp water
1 cup milk
1 cup heavy cream
6 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
8 2-inch slices panettone
Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13-inch glass baking dish.
Whisk together milk, cream, eggs, vanilla and cinnamon, set aside.
Lay your slices of panettone bread in your glass pan, overlapping each other.
Pour egg and cream mixture over panettone, coating all slices. Press down with a heavy spatula to soak up liquid. Don't worry, the liquid will absorb into the bread. Cover and refrigerate overnight.
Next morning, preheat your oven to 350°F. Bake French toast uncovered for 35—40 minutes until lightly golden.
I drizzle maple syrup over the slices.