Panettone Bread Pudding

Instructions

1. Prepare the panettone
   Preheat oven to 350°F (175°C). Place the panettone cubes on a baking sheet and toast them lightly in the oven for about 10 minutes, or until slightly dry but not browned. Remove from oven and let cool. Butter a 9x13-inch baking dish.
2. Make the custard
   In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, orange zest, and Amaretto (if using) until well combined and the sugar is dissolved.
3. Assemble the pudding
   Place the toasted panettone cubes in the buttered baking dish, arranging them evenly. Pour the custard mixture over the panettone, making sure all pieces are soaked. Gently press down on the panettone to help it absorb the custard. Let stand for 15 minutes to allow the bread to fully absorb the liquid.
4. Bake the pudding
   Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the pudding is puffed, golden brown on top, and a knife inserted in the center comes out clean.
5. Serve
   Remove from oven and let cool for at least 15 minutes. Before serving, dust with powdered sugar. Serve warm or at room temperature, perhaps with a dollop of whipped cream or vanilla ice cream.