Panettone Bread Pudding Recipe

Chef Keith Snow from Harvest Eating.com creates an Italian holiday dessert.

Ingredients:
Panettone bread
4 eggs
½ c. sugar
2 tbsp Vermont maple syrup
3 c. whole milk

Directions:
In a large bowl add the eggs and whisk then add the sugar and mix well in to a cream and add the syrup along with the milk mix well and set aside. Now open the bread and cut it up in to 2 inch chunks and add to the mixture and move it around so the bread will soak up the custard now pour in to a casserole pan and cook at 320oF for 35 min or until firm.