It’s rich, it’s festive, and it’s perfect for holiday brunches. Whether you call this oven-baked French toast or bread pudding, the method is still the same: Dried-out bread is soaked in custard and then baked.
Panettone is a tall, domed shape bread that is studded with candied fruits. This soft, sweet bread hails from Northern Italy and is prized during the Christmas holidays. When I had quite a bit leftover one holiday season, I decided to use it for a spectacular oven-baked French toast. It was a hit! Drying it out and using it as the base of this bread pudding is a wonderful way to experience its deliciousness. And while this a wonderful breakfast/brunch dish, it is equally satisfying as dessert.
