PANETTONE BREAD PUDDING

Preheat oven to 350°F.

Working with 1¼ lb panettone (Italian sweet bread), cut half into ½-inch-thick slices; cut rest into 1-inch cubes. Divide between 2 sheet pans, arranging panettone in a single layer; bake 8–10 minutes or until lightly browned.

Brush a 14-by-10-by-2-inch rectangular baking dish with 1½ Tbsp unsalted butter, melted. Lay sliced panettone in 1 layer in dish, cutting slices to fit. Distribute cubed panettone on top.

In a large bowl, whisk 5 cups half-and-half , ¾ cup sugar , 2 tsp vanilla, ½ tsp grated orange zest, ½ tsp kosher salt ,4 extra-large whole eggs and 6 extra-large egg yolks. Pour over panettone, pressing lightly so bread soaks up custard. Let stand 10 minutes, or refrigerate up to 6 hours.

Sprinkle 1/3 cup sliced blanched almonds on top. Place baking dish in a large (16-by-13-inch) roasting pan. Fill larger pan with enough very hot tap water to come halfway up sides of baking dish, being careful not to get water in pudding. Cover larger pan tightly with foil, tenting foil so it doesn’t touch pudding. Cut a few holes in foil to allow steam to escape.

Bake 45 minutes. Remove foil. Bake 35–45 minutes longer or until a knife inserted in center comes out clean. Carefully remove baking dish from water bath; cool slightly. Sprinkle lightly with powdered sugar. Serve warm or at room temperature. Serves 8.