PANETTONE BREAD PUDDING

Panettone Bread Pudding image

Number Of Ingredients 8

560 grams panettone, cut into 1-inch cubes
3/4 cup brown sugar, packed
6 eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup white sugar
3 cups milk
3 tablespoon butter

Steps:

Lightly and evenly toast panettone in oven.
While the panettone is toasting, warm a 9 inch metal pan over low heat on stovetop. Add brown sugar and butter until butter is melted and sugar is moistened. Remove from heat and spread over bottom of pan.
Arrange toasted panettone in pan.
Whisk the eggs together in a medium bowl with the vanilla extract, salt, and granulated sugar. Gradually whisk in the milk until well-combined. Pour the custard over the panettone cubes and press down gently to make sure all the bread cubes are soaking in the custard.
Put the cake pan in a larger pan, such as a roasting pan, and fill the larger pan with hot water so it reaches halfway up the outsides of the cake pan. Bake the bread pudding until it feels barely set in the center, but don't overcook it, about 50 minutes. Remove from the oven, and wearing oven mitts, carefully lift the bread pudding out of the water bath and set it on a cooling rack.