Make bread pudding of course!

ITALIAN BREAD PUDDING From The Boston Globe 2/3 C light raisins 6-8 slices Panettone 2 C milk 3/4 C sugar 1 C heavy cream 1/4 C rum 1/4 C Marsala 3 large eggs 2 T grated orange peel 1/2 t cinnamon Confectioner’s sugar Preheat oven to 375 degrees. Butter 12 x 9″ glass baking dish Sprinkle half the raisins on the bottom Make layer of half the bread slices over raisins Sprinkle with remaining raisins and add the second layer of bread. Combine milk and sugar in medium saucepan and simmer until the sugar is dissolved. Remove from heat and stir in cream, rum and Marsala. Beat eggs with cinnamon and orange peel and stir into milk mixture. Slowly pour liquid over bread slices, pressing them down. Let stand 10 minutes. Place dish in large roasting pan and fill it 1 inch, being careful to not come too close to bread dish. (Moving the pan out of the oven may splash into bread pudding!) Bake 30 minutes or until knife comes out clean 2 inches from edge and top is golden. Just before serving sprinkle with Confectioner’s sugar. Serve warm or chilled. Yields 12 servings.