|Panettone Bread Pudding|
Here's what I did.
Panettone Bread Pudding
2 cups of Half/Half Milk or Milk and Cream seperately
2 tbsp sugar
1 tbsp vanilla extract
1 tsp ground ginger
1 tbsp cinnamon
1 tsp allspice
1 pice of crystallized ginger * optional
1 tbsp dried cherries *optional
2 tbsp chocolate chips *optional but worth it.
Cut up the Panettone Bread into small chunks. If the bread is still soft you can add it to a large baking pan and toast it off in the oven until it's dried out. In a separate bowl mix Eggs, Milk/Cream, all of the spices and the Sugar and Optional items (chocolate chips, cherries and ginger) You could also add nuts if you wanted to on top if you want a crunchier topping.
Pour the egg/milk mixture on top of the bread in a large baking dish. I used a Lasagna Pan. If you use a shallower pan you will get more surface crust. Make sure the milk/cream mixture covers all of the bread and if it doesn't add some more milk/cream until it soaks it all up.
Bake in a 350 degree oven for about 35 -40 minutes or until the top is brown and crisp.
You could serve it with Vanilla Ice Cream or Greek yoghurt if you wanted to have it as a dessert but it's a great brunch Item for a large group of people.
Easy Leftover Baked Dish.
As usual adjust to your own taste and feel free to change the spices or optional items.