Panettone Bread Pudding

Name: Panettone Bread Pudding
Ingredients: 3 cups milk; 1 1/4 cups half-and-half; 1/2 cup granulated sugar; 2 strips orange or lemon zest; 1 None vanilla bean, halved lengthwise (or 1 tsp vanilla extract); 1 lb panettone, cut into 2/3 inch thick slices; 7 tbsp butter, softened; 4 None whole eggs + 2 egg yolks; 2 tbsp blood orange marmalade (or apricot jam), warmed

9 ingredients

5 steps

Ingredients

3 cups milk
1 1/4 cups half-and-half
1/2 cup granulated sugar
2 strips orange or lemon zest
1 None vanilla bean, halved lengthwise (or 1 tsp vanilla extract)
1 lb panettone, cut into 2/3 inch thick slices
7 tbsp butter, softened
4 None whole eggs + 2 egg yolks
2 tbsp blood orange marmalade (or apricot jam), warmed

Directions

1

Preheat oven to 325°F. Grease a large shallow baking dish.
2

Combine milk, half-and-half, sugar, orange zest and vanilla bean in a saucepan. Stir over low heat, without boiling, until sugar is dissolved. Bring to a boil then immediately remove from heat. Cover and let stand for 10 mins to infuse. Strain.
3

Meanwhile, carefully toast panettone until browned on both sides. While hot, spread 1 side with butter. Cut into pieces to fit dish then place slices in dish so they overlap.
4

Whisk together whole eggs and egg yolks. Gradually whisk in infused milk mixture then pour over panettone. Transfer baking dish to a roasting pan. Add enough boiling water to come halfway up side of dish. Bake, uncovered, for 45 mins, or until just set. Remove from water bath.
5

Brush top with warm marmalade.