Panettone Bread Pudding Holiday Casserole

As seen in the December 2015 edition of In The Loop Magagize

Ingredients:

1. 26.4 ounce Panettone

2. 6 Eggs

3. 1 cup Heavy whipping cream (you can substitute with milk)

4. 1 cup Pumpkin puree

5. 2 ounce Block of cream cheese, chilled

6. 1/4 tsp. Nutmeg

7. 1 tsp. Cinnamon

8. 1/8 cup Granulated sugar

9. Maple syrup, for drizzling on top

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1513274430329-9O7RHOF0U5USBJUU4G5E/2017+Panettone+Christmas+Casserole.JPG" alt="2017 Panettone Christmas Casserole.JPG" />

<img src="https://images.squarespace-cdn.com/content/v1/54398c87e4b0cc6f9acc287b/1513274395911-6DWWP1LGFA0WJOPZ3Y41/Panettone+ingredients+image.JPG" alt="Panettone ingredients image.JPG" />

Directions:

1. Preheat oven to 400°F.

2. Cut the Panettone into 1" cubes, set aside.

3. In a large mixing bowl, whisk eggs, whipping cream, pumpkin puree, spices and sugar together.

4. Add the Panettone to mixture, making sure to coat well.

5. Prepare a 9"x11" casserole dish by spraying with nonstick cooking spray.

6. Pour the Panettone mixture into casserole dish.

7. Cut cream cheese into small pieces and push pieces into the top of the casserole, allowing some of the cream cheese to peek out from the top, covering every 2 inches. Freezing the cream cheese can make this process easier.

8. Let sit for a minimum of 10 minutes to soak up egg before baking, however it works great to make the night before and bake the following morning.

9. Bake for 35 minutes, 45 if refrigerated overnight.

10. Remove from oven, cool slightly, then cut into servings and add a drizzle of maple syrup.

11. If you are making this dish for dessert, top with a dollop of fresh whipped cream.

12. Enjoy!