Decadent Panettone Bread Pudding

Ingredients

Panettone bread

1 loaf, cubed

Whole milk

2 cups

Heavy cream

1 cup

Granulated sugar

3/4 cup

Eggs

4 large

Vanilla extract

1 tablespoon

Raisins

1 cup

Powdered sugar

for dusting

Butter

2 tablespoons, for greasing

Caramel sauce

optional, for drizzling

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter.
2. Place the cubed Panettone bread evenly in the prepared baking dish, ensuring even distribution.
3. In a large mixing bowl, combine the whole milk, heavy cream, granulated sugar, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well combined.
4. Pour the custard mixture over the Panettone cubes, using a spatula to gently press down on the bread to ensure each piece is generously soaked.
5. Sprinkle the raisins evenly over the top of the soaked bread mixture, pressing them lightly into the custard to help them distribute evenly during baking.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding has set. A knife inserted into the center should come out clean.
7. Allow the bread pudding to cool for a few minutes before dusting it with powdered sugar. Serve warm, drizzled with caramel sauce and accompanied by a scoop of vanilla ice cream if desired.