Ingredients
- 2 lb Bellino Traditional Panettone, cubed into 1 inch pieces
- 4 tbsp Butter
- 7 Whole Eggs, plus 3 additional egg yolks
- 1 cup Sugar
- 5 cups Milk
- 1/2 tsp Vanilla Extract
- Cento Fine Sicilian Sea Salt, to taste
- Cinnamon, to taste
Directions
Preheat oven to 350ËšF. Spread cubed panettone onto baking sheet and toast for 10 minutes. Meanwhile, melt butter. Place panettone into an 8x10-inch baking dish and top with melted butter. In a separate bowl, mix eggs, yolks and sugar, then add milk, vanilla and a pinch of salt, mixing well until combined. Pour egg mixture over panettone, covering completely. Then, cover with foil and let sit for 30 minutes. Before placing into oven, uncover and sprinkle with cinnamon. Place cover back on, poking holes in foil with a knife. Place 8x10-inch dish into a 9x13-inch dish and fill 9x13-inch dish with hot water until halfway up the sides. Reduce oven to 325F and cook for 1 hour and 10 minutes, removing cover for last 15 minutes. Let cool before serving. Serves 6-8.
