• Before You Start…Please note that this recipe requires 12 hours of resting time.
• Gather all the ingredients.
  

To Make the Custard

• In a large bowl, whisk together 10 large eggs and ⅓ cup sugar. Tip: Make sure to beat the eggs well and let the sugar dissolve at this point; it gets harder to mix when more liquid is added.
  
• Add 1½ cups heavy (whipping) cream, ½ cup whole milk, 2 tsp vanilla extract, and ½ tsp almond extract.
  
• Add 1 tsp ground cinnamon, ½ tsp ground clove, and ¼ tsp Diamond Crystal kosher salt.
  
• Lastly, add 1 tsp orange zest and whisk all together. Set aside.
  

To Prepare the Bread Pudding

• Cut 1 panettone bread into 1-inch (2.5-cm) slices.
  
• Cut the slices into 1-inch (2.5-cm) cubes.
  
• For one 9 x 13-casserole dish, grease it with ½ Tbsp unsalted butter and place the cubed bread in the casserole.
  
• Pour the custard mixture evenly over the panettone. If the top of the bread pudding is not covered with the custard, you can gently press down or flip some piece to coat with the custard. Cover it with plastic and refrigerator for 4–6 hours or overnight (preferably).
  

To Bake the Bread Pudding

• Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Transfer the casserole dish from the refrigerator to the preheated oven. Bake for 45–50 minutes, rotating halfway, until the bread pudding has set in the center, puffed up, and is golden brown.
  
• Sprinkle with confectioners’ sugar and serve warm with fresh whipped cream (optional). Enjoy!
  

To Store

• Place the leftover in an airtight container (or wrap it tightly in plastic) and keep it in the refrigerator for up to 3 days or in the freezer for up to 1 month.