Panettone Bread Pudding is a delicious dessert recipe made with the popular Italian fruit cake bread. A great dessert for Christmas and winter with a creamy custard.
Whisk together the remaining ingredients in a large bowl. Add the bread and toss to coat.
4 large eggs, 1 large egg yolk, 3/4 cup granulated sugar, 2 1/2 cups heavy cream, 2 1/2 cups whole milk, 1/4 cup bourbon, 1 Tablespoon vanilla extract, 1/2 teaspoon cinnamon, 1 Tablespoon orange zest, 2 Tablespoons orange juice, 1/2 teaspoon salt, ½ cup pecans
Coat a 9 by 13 inch baking dish with cooking spray. Pour the bread pudding mixture into the dish. Cover and let sit at room temperature for 20 minutes.
Preheat oven to 325°F.
Bake the pudding on the lower middle rack until it is golden brown and puffing up around the edges, with a slight jiggle in the middle, approximately 45-50 minutes.
Let cool for 30-45 minutes before serving warm. This pudding is great served with whipped cream or ice cream.
Notes
You can let the bread soak in the refrigerator for up to 24 hours if needed.Easily halve the recipe for a smaller crowd! Just cut everything in half and skip the extra egg yolk completely.