Panettone Bread Pudding
7 large eggs
1½ cups heavy cream
1½ cups milk
1 tablespoon honey
½ cup sugar
1½ teaspoons cinnamon
1 teaspoon pure vanilla extract
¾ lb. Panettone, cut into cubes (about 5 to 6 cups)
Pre-heat oven to 300 degrees.
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.
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.