Italian Bread Pudding

presented by Stephen Swain

I found this recipe on the side of a box of panettone, one of my favorite Christmas goodies. I can never get too many! I found that I had to juggle the amount of eggs and evaporated milk, because it seemed to be too much liquid. However, below is the exact recipe I found. By the way, I used the whole panettone to make a party size for a Patio Planters board meeting, so you can triple it for a crowd.

Nonstick cooking spray
1/3 Perugina Panettone (1/3 of 3.3 LB), cut into 1 inch cubes
2 cans (12 fl. oz. each) evaporated milk
6 large eggs
1/2 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 3.5 oz. Dark chocolate bar, chopped ( I used several Ferrero Rocher hazelnut chocolates, crushed. It was messy, but I loved the flavor)

• Preheat oven to 350 degrees. Spray 11 x 7-inch baking pan with nonstick cooking spray. Place the panettone cubes in the pan (Actually, I used a heavy Mexican earthenware casuela instead of a metal pan).

• Place evaporated milk, eggs, sugar, butter, vanilla extract and salt in large bowl; stir well. Pour over panettone cubes. (Let it sink in and set for a while) Sprinkle with chocolate (or slightly embed in surface).

• Bake for 50 to 55 minutes or until knife inserted in center comes out clean.

• I think that this recipe is so moist and flavorful that you don't need a sauce, but if it did, an orange or lemon cream sauce would be good, as would whipped cream.