Panettone Bread Pudding with Sour Cream Whipped Cream

This bread pudding is easy to whip up the night before and bake off in the morning!

Panettone Bread Pudding with Sour Cream Whipped Cream

Ingredients

• 1 Italian panettone, cut into bite-sized pieces
• 6 eggs, beaten
• 1 quart half-and-half
• 1 cup milk
• 1 Tbsp. vanilla
• 1/2 cup sugar
• 1/2 cup cream
• 3/4 cup sour cream

Serves 8 - 10
Cook time: 1 1/2 hours

Combine eggs, half-and-half, milk, vanilla, and sugar.  In a large mixing bowl combine egg mixture with panettone pieces.  Put bread mixture into large casserole dish, press down any bread pieces that are not in the egg mixture.  
Cover and refrigerate overnight.  
Remove from refrigerator and preheat oven to 350.  Bake, covered, for 45 minutes; remove cover and bake another 45 minutes.
Meanwhile, combine cream and sour cream and whip until soft peaks form.  This will be a bit looser than normal whipped cream, because the sour cream will not whip.