Panettone Bread Pudding

 from the San Francisco Chronicle
via Judy Gray
serves 16

Styling by Janny Hu; Photo by Craig Lee

1 pound panettone bread, cut into 1 inch cubes

¼ cup coarsely chopped bittersweet chocolate

⅛ cup cacao nibs

8 large eggs

1¾ cup heavy whipping cream

1¾ cup whole milk
1½ cup sugar

Seeds scraped from 1 vanilla bean

3 – 4 tablespoons amaretto

Pinch kosher salt

Preheat oven to 350° F.

Spread out the panettone cubes on a sheet pan and toast for about 10 minutes until lightly golden brown. Transfer the cubes to a 9x13 inch baking dish, and sprinkle with the chocolate and cacao nibs.

Whisk together the eggs, sugar, cream, milk, vanilla, amaretto and salt in a large bowl; pour over the panettone, pressing the bread down into the custard mixture as needed to make sure the pieces are well coated. Cover and refrigerate for 1 to 2 hours.

Remove the baking pan from the refrigerator and let sit for 15 – 20 minutes to take off the chill. Bring a kettle of water to a boil. Place the baking dish in a larger pan and pour in enough water to come about halfway up the sides of the dish.

Bake for about 50 minutes or until the center of the pudding is just set and a knife comes out clean. Serve warm.

Cacao nibs are found with the baking supplies at many well-stocked supermarkets. Scharffen Berger is a common brand. If you can't find them, add extra chopped chocolate.

Delicious!