Panettone Bread Pudding

Ingredients:
7 large eggs
1½  cups heavy cream
1½  cups milk
1 tbsp. honey
½ cup sugar
1½ tsp. cinnamon
1 tsp. pure vanilla extract
¾ lbs. Panettone, cut into cubes

Early Preparation: Pre-heat oven to 300° F

Instructions:
Combine the eggs, cream, milk, honey, sugar, cinnamon, and vanilla in a large bowl and whisk until fully incorporated. Add the Panettone cubes and mix together. Cover with a damp towel and let the mixture soak for 30 minutes.

Pour the mixture into a 9×13 baking dish. Place the baking dish into a larger pan (like a roasting pan), and fill with hot water until it reaches half-way up the sides of the baking dish. This water bath will help to prevent burning, drying out or curdling of the mixture.

Bake at 300° F for one hour. When ready, the top should have a nice, golden crust. Place a toothpick into the center of the dish to test for doneness. Remove from oven and allow to cool for fifteen minutes before serving, if serving warm.

To Serve: Cut into squares, sprinkle with powdered sugar and serve with ice cream and fresh berries. Or drizzle some of Homemade Caramel Sauce over the top for some added comfort.

To Store: Wrap tightly with plastic or place in an airtight container for up to 5-7 days. Reheat in the microwave to warm it up before serving.

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