6-8cupsstale Panettone Bread, cut in cubes(see note)
4cupsmilk(or 2 cups milk and 2 cups heavy cream)
1cupsugar
3largeeggs plus one white(save the yolk for the sauce)
2tablespoonslemon extract
½cupraisins or other dried fruit
½cupcandied citrus peel
SAUCE
½cupbutter
1½cuppowdered sugar
1egg yolk(saved from the pudding)
½cuplimoncello(or a few tablespoons lemon juice or lemon extract to taste and some water or milk.)
Instructions
Preheat over to 350°.
Method 1 (more pudding like): Combine bread and milk. Let stand until bread is soft. Add remaining ingredients and mix thoroughly.
Method 2 (more cake like): Combine milk, sugar, egg and lemon extract. Add remaining ingredients and stir lightly until just combined. Let rest a few minutes until bread absorbs the liquid.
Pour into buttered baking dish, either 9 x 9 or 9 x 13 inches, depending upon the amount of mixture. Cook 45 minutes to 1 hour, until top is golden brown and knife inserted into the middle comes out clean. Serve warm. The sauce below is optional.
In a medium saucepan, combine butter and sugar over medium heat just until butter is melted and sugar is absorbed. Remove from heat and blend in egg yolk. Pour in limoncello gradually, stirring constantly. Sauce will thicken as it cools. Serve warm over pudding.
Notes
Bread Pudding is better when the bread is stale. If your Panettone is still fresh and soft, cut it up into pieces and leave it out on a baking sheet overnight to dry up a bit.