Step 1

Gather all the ingredients.

Step 2

In a large bowl, whisk together 10 eggs and ⅓ cup sugar. Tip: Make sure to beat the eggs well and let the sugar dissolve at this point; it gets harder to mix when more liquid is added.

Step 3

Add 1 ½ cup heavy cream, ½ cup milk, 2 tsp vanilla extract, and ½ tsp almond extract.

Step 4

Add 1 tsp cinnamon, ½ tsp ground clove, and ¼ tsp kosher salt.

Step 5

Lastly, add 1 tsp orange zest and whisk all together. Set aside.

Step 6

Cut the Panettone into 1 inch (2.5 cm) slices.

Step 7

Cut the slices into 1 inch (2.5 cm) cubes.

Step 8

Grease a 9 x 13 casserole dish with butter and place cubed bread in the casserole.

Step 9

Pour the mixture evenly over the Panettone. If the top of the bread pudding is not covered with the custard, you can gently press down or flip some piece to coat with the custard. Cover it with plastic and refrigerator for 4-6 hours or overnight (preferably).

Step 10

Preheat the oven to 350ºF (180ºC) and transfer the casserole dish from the refrigerator to the preheated oven. Bake for 45-50 minutes, rotating halfway, until the bread pudding has set in the center, puffed up, and is golden brown.

Step 11

Sprinkle with powdered sugar and serve warm. Enjoy!

Step 12

Place the leftover in an airtight container (or wrap it tightly in plastic) and keep it in the refrigerator for up to 3 days or in the freezer for up to 1 month.