Panettone Bread Pudding with Brown Butter Sauce

The humble bread pudding gets an Italian makeover switching up just plain old stale bread with panettone.

Oh, and this one is made in a slow cooker!

8 cups panettone cut in large chunks (about 1/2 a panettone)
5 tsps sugar, granulated or raw brown sugar
1/4 - 1/2 cup raisins (optional but why not?)
1/2 tsp cinnamon
2 eggs
1  1/4 cup milk

Brown butter sauce: 
1/2 cup butter
1 cup brown sugar
1/3 cup milk
1 tsp vanilla

When measuring the chunks of panetonne don't squish them into the measuring cup, just pile them up loosely.

Spray the inside of your crock pot with cooking spray, like Baker's Joy. Place half the panettone chunks in the bottom and sprinkle with 1 tsp of sugar. Add raisins if using. I had some panettone with raisins but some that I used was plain so adding raisins was imperative to me!

Add the rest of the panettone and sprinkle with cinnamon. Beat the eggs, milk and 3 tsps of sugar together and pour over top. Sprinkle the last tsp of sugar.

Cover with a dishtowel to absorb any condensation then place the lid on top and slow cook on high for 2 hours. 

When it's all puffed and golden a test skewer should come out clean.

For the sauce, melt butter in a saucepan then whisk in the sugar. Boil for 2 minutes. Remove from heat and add the milk and vanilla, return to heat through.

Serve this bread pudding warm with a good serving of sauce.