Perfect for a family celebration or party, this bread pudding serves 10-12, and could be cut in half.

Ingredients

• 4 cups heavy cream
• 8 whole eggs
• 4 egg yolks
• 1/2 cup granulated sugar
• Pinch of salt
• 1 tsp vanilla extract
• 1 Tre Marie Panettone Milanese or other Panettone

Heat cream to scalding. Whisk the egg yolks, eggs, sugar, salt, and vanilla. Add a small amount of cream to egg mixture, whisking constantly. Whisk the cream mixture into the eggs. Set aside.

Cut or tear the panettone, according to how you plan to assemble your pudding. For a large rectangular baking pan, tear the panettone and place a layer in the pan. For a large round pan, slice the panettone crosswise into a thick slice and fit into pan. For small molds or cupcake or muffin tins, cut panettone into small circles with a measuring cup. Butter the pans or molds well.

Pour the custard over the panettone. It is not necessary to take time to soak the pudding unless the panettone is very dry. Preheat the oven to 300 degrees. Place the pan or molds in a deep roasting pan; carefully add very hot water to the roasting pan to come up about halfway on the sides of the pan or molds containing the panettone and custard. (This is called a Bain Marie, or Bagno Maria in Italian). Bake in the Bain Marie until set in the middle, about 1 to 1 1/4 hour for the large pans, and about 30-45 minutes for the smaller pans. Cooking time will depend on the size of your baking vessel.

Serve at room temperature or slightly warm with caramel sauce and creme fraiche or ice cream.

Recipe from Bernadette DeVirgilio, Accardi Foods