Panettone Bread Pudding

When the Holiday Loaf Lingers

Panettone was never meant to last. It arrives in its tall, ribboned box with a kind of seasonal certainty — bright with candied fruit, soft with a tenderness that feels almost temporary. And yet there's something quietly beautiful about what happens when you let it linger a little longer, when you give it new purpose in a warm, custard-soaked second life. Bread pudding has always been an act of patience and intuition. This version simply begins with something already lovely.

Ingredients

• butter, for pan
• 1 loaf Panettone, cut into 1 inch cubes
• 6 eggs
• 1 1/2 cups whipping cream
• 2 cups whole milk
• 1 1/4 cups sugar
• 2 teaspoons cinnamon
• fresh raspberries
• Alessi Balsamic Reduction, to taste

Instructions

1. Preheat oven to 350.
2. Prepare a large baking dish by coating inside with butter. Evenly arrange panettone cubes in dish.
3. In a large bowl combine eggs, whipping cream, milk, sugar and cinnamon.
4. Pour over panettone cubes and make sure all panettone is submerged under egg mixture.
5. Let stand for 15 minutes.
6. Bake in oven for 1 hour or until it puffs and center is set.
7. Let cool and serve with fresh raspberries and balsamic reduction drizzled over top.