Sweet, soft panettone is baked in a delectably creamy white-chocolate custard for an undeniably Christmasy dessert.
Ingredients
1.5-2poundspanettone*
5cupshalf-and-half
1/4cupgranulated sugar
3teaspoonsvanilla extract
2tablespoonsunsalted butter
6ounceswhite chocolate chips
3large eggs
6large egg yolks
1teaspoonDiamond Crystal kosher salt
1navel orange, zested
2tablespoonsturbinado sugar
powdered sugar for garnish
vanilla ice cream for serving
Instructions
Preheat oven to 300° Fahrenheit. Tear the panettone loaf into pieces ranging from 1-3 inches large, tearing about half of the loaf into larger pieces and half into smaller ones. Arrange in a single layer on a large sheet tray, then bake until browned and toasted—approximately 40-45 minutes. Remove from the oven and increase the oven temperature to 350° Fahrenheit.
While the panettone bakes in the oven, make the custard. To a medium-sized saucepan over medium heat, add the half-and-half, sugar, vanilla, and butter. Whisk frequently until the sugar dissolves and the half-and-half begins to simmer. Slowly add the white chocolate chips one small handful at a time, whisking to fully melt before adding another handful. Once melted and smooth, remove from heat. Allow to cool to room temperature. Once cooled, add the eggs and egg yolks and whisk rapidly until the mixture is smooth and the color resembles a soft butter yellow. Add the salt and the orange zest and whisk to combine.
Grease a 9x13 or 3-quart baking dish. Add the toasted panettone to the dish, arranging if needed to ensure the pieces fit snuggly. Slowly pour the custard mixture all over the top, ensuring every piece of panettone is coated in the custard. If needed, gently turn the top pieces over to coat. Cover the dish in aluminum foil and rest in the fridge for 30-45 minutes, allowing the bread to soak up the custard mixture.
After it has rested, uncover the dish and sprinkle all over with turbinado sugar. Bake for 40-45 minutes, until the top is golden brown and the custard has set and is no longer runny. Allow to cool for 20 minutes, then dust with powdered sugar and serve warm with vanilla ice cream.
Equipment
9x13 or 3-quart baking dish
Notes
*Different brands of panettone vary in texture and airiness. Depending on the panettone, you may need anywhere from 1-1.5 pounds to fill the 9x13 pan.