Serves 8-10
1 (26 oz.) loaf panettone bread, cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 cup sugar
½ cup caramel sauce (homemade or store-bought)
2 oz Point Reyes Gouda
Preheat oven to 375F. Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk eggs, cream, milk, and sugar to blend. Pour mixture over bread cubes, and press the bread cubes gently to submerge.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Onto the top of casserole or individual portions, drizzle caramel sauce. Finish with finely grated Gouda (we use a microplane). Serve immediately.
