Panettone Bread Pudding

Ingredients:

• 1 Italian panettone (about 550 g), recipe for festive Easter cake
• 5 cups low-fat cream (10-12%)
• 2 tsp natural vanilla extract
• 1/2 tsp natural almond extract
• 1/3 cup flaked almonds
• Unsalted butter for greasing the pan
• 3 eggs of category SV
• 8 egg yolks from category SV eggs
• 1/2 cup sugar

Preparation:

1. Preheat oven to 180°C.
   
   Trim the dark brown crust from the panettone (optional). Cut the bread into 2.5 cm cubes and place them on a baking sheet in a single layer. Toast the panettone for 10 minutes until golden brown.
2. Grease a 23x30x5 cm baking dish with butter. Place the panettone cubes in the dish.
   
   In a large bowl, whisk together the eggs, egg yolks, cream, vanilla and almond extracts, and sugar. Pour this sauce over the panettone. Let it sit for 10 minutes to allow the bread to soak in the sauce. Sprinkle the surface of the pudding with flaked almonds.
3. Place the casserole dish inside a larger pan and fill the larger pan with very hot tap water until it comes halfway up the rim of the dish. Cover the larger pan with aluminum foil, making sure it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape.
   
   Bake the pudding for 45 minutes. Remove the foil and bake for another 40-45 minutes, until the sauce is set and the surface of the pudding is golden brown. Let cool for 15 minutes. Serve warm or at room temperature.