Cut the panettone into 2-inch (5 cm) cubes and put them in a 9 x 13-inch (23×33 cm) baking dish, buttered.
In a large bowl, whisk the eggs, then add the milk, cream, sugar, cinnamon, Rodelle di Fiori extract and orange zest.
Pour the mixture over the bread cubes and let soak for 40 minutes at room temperature.
Towards the end of the soaking time, preheat the oven to 350°F (180°C).
Bake for 30-35 minutes, until the top is golden and toasty and the custard is set and soft but longer liquid.
Let rest for 10 minutes before dusting with powdered sugar and serving.
Enjoy with whipped cream or even ice cream. Store leftovers in an airtight container in the refrigerator. Reheat before serving in a 300°F (150°C) oven for about 15 minutes.
Note: this recipe was created for Rodelle by Bigger Bolder Baking - click here to read the full post and get more helpful hints and tips!
