Italian Bread Pudding.

Italian Bread PuddingItalian Bread Pudding.

YIELD: 6 portions

12 slices stale pannetone, lightly toasted
½ cup unsalted butter, melted and cooled
2 cups vanilla custard

Preheat oven to 350° F. Brush slices with butter and place them in a Baking dish. Pour the custard over pannetone and soak for 15 minutes. Bake for 40 minutes.

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