Sorry I didn’t post this last night, everyone. I was so tired at, and then I realized I hadn’t posted anything. I decided to just let you all sleep in. I have wanted to post this recipe, or at least my French toast version of it, since the first Christmas I had this blog. I always serve one or the other of them on Christmas morning, but by then it is too late to post. I suppose I could have never made it twice—one for posting a week in advance, and one for eating on Christmas morning, but panettone soaked in milk, cream, and eggs is probably the richest thing I ever make.

And addicting. Rich food that is addicting is hazardous to someone like me.

So this year, I have decided to forgo making the panettone French toast, and the panettone bread pudding for Christmas breakfast, and make it a week early. It is my gift to you. I will be posting the French toast version on Babble today. Be sure to take a look.

Panettone Bread Pudding

This recipe is for a 1 pound loaf of panettone. If you are using a 2 pound loaf, simply double it.
1 1 pound loaf of panettone (I buy mine at Whole Foods, which I think is the best)
4 egg yolks
3 eggs
1 cup milk
1/2 cup heavy cream
zest of one orange
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon nutmeg
powdered sugar, for dusting
pure maple syrup, for serving
whipped cream (recipe follows)

1. Preheat oven to 325 degrees. Cut panettone into 1 inch cubes and place in a casserole dish. Whisk all remaining ingredients together—except for the powdered sugar and maple syrup—and pour over the bread. Press the bread down to soak up all the liquid.

2. Place the pudding on a parchment lined baking sheet, and cover loosely with aluminum foil. Bake for 30-45 minutes, or until almost set in the middle. Remove the foil, and bake for 5-10 minutes more. Sprinkle with powdered sugar, and serve with maple syrup and whipped cream.

Whipped Cream

1/2 cup heavy cream
1/4 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 tablespoon powdered sugar
Beat all ingredients together until soft peaks form.

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