Panettone is a sweet yeast bread that originated in Milan and is traditionally served at Christmas. It usually contains some sort of dried fruit as well as candied citrus peel.
Makes 6 to 8 servings.
3 large eggs
1 cup sugar
13/4 cup whole milk
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
5 cups cubed Panettone
1/4 cup golden raisins
1/2 cup mixed candied fruits
Non-stick cooking spray
Whipped cream (optional)
1. Whisk eggs in a large mixing bowl with sugar until thick and lemon-colored. Whisk in milk, melted butter, vanilla, cinnamon, and salt. Add bread cubes, and press down with the back of a spoon so they absorb the egg mixture. Stir in raisins and candied fruit.
2. Spray the slow cooker liberally with non-stick cooking spray. Spoon the mixture into the slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for 2 to 3 hours, or until a toothpick inserted into the center comes out clean and an instant-read thermometer inserted into the center reads 165 degrees F. Serve hot or at room temperature, with whipped cream if desired.