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Panettone Bread Pudding
Recipe courtesy of Bauli, www.bauli.it.
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 | | Serves 10 - 12
Panettone, the fabulous Italian holiday cake, is not only delicious to eat as is, but can be used to make many simple, but spectacular treats, like this rich oven baked pudding.
2 tablespoons unsalted butter
4 cups firmly packed, 1-inch squares Bauli Panettone
3 cups warm heavy cream
8 egg yolks
2/3 cup pure grade AA maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon, plus more as garnish
Confectioners' sugar
Whipped cream, optional
Preheat oven to 350° F.
Butter a rectangular pudding dish, 8"x 10"x 2", and set aside.
Place the Bauli Panettone squares on a baking sheet in an even layer and set in the center of the preheated oven. Bake until lightly toasted and crispy. Remove from the oven and transfer to the prepared pudding dish. Reserve.
In a large mixing bowl, combine the egg yolks, maple syrup, vanilla and cinnamon and whisk until light and fluffy. Add the cream and whisk until well blended. Pour the mixture through a fine strainer into a large pitcher. Pour the maple custard over the toasted panettone squares and set the pudding dish aside at room temperature for 2 to 3 hours or until the bread is soft and thoroughly soaked with the custard.
Cover the pudding dish with buttered foil and set it inside a larger baking dish. Poke a few holes in the foil with the tip of a sharp knife to allow steam to escape. Place in the center of the preheated oven and fill the larger baking dish with very hot water so that the water comes half way up the sides of the pudding dish. Reduce the oven temperature to 325° and bake for about 1 hour or until the custard is just set. A toothpick, when inserted, should come out clean.
Dust with confectioners' sugar and a little cinnamon and cut into squares. Top each portion with a dollop of whipped cream, if using.
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