Bread Pudding

Place a rack in center of oven; preheat to 275°. Tear ¾ panettone loaf into large, irregular pieces. Arrange in a single layer on a rimmed baking sheet. Bake until light golden brown, dry, and crisp to the touch, 35–40 minutes. Let cool.

Meanwhile, vigorously whisk 1 large egg, 5 large egg yolks, 3 cups half-and-half, and 3 Tbsp. granulated sugar in a large bowl until very well combined, the sugar has dissolved, and no streaks of egg remain, about 30 seconds.

Whisk in 1½ tsp. vanilla extract and ¾ tsp. kosher salt. Finely grate 1 tsp. orange zest into custard and whisk to incorporate.

Grease a 2½–3-qt. baking dish with butter. Increase oven temperature to 300°. Arrange cooled bread pieces in dish. Pour custard over, using tongs to flip and submerge bread and soak in custard. Pop out some pieces so they sit above surface of custard in craggy peaks.

Transfer to oven to bake until custard is no longer wet, the bread pudding is golden brown, and butter is bubbling at the edges, 45–55 minutes. Let cool 20–30 minutes.

Meanwhile, whisk ¾ cup whole-milk plain yogurt, 2 Tbsp. maple syrup, and remaining ¼ tsp. kosher salt in a small bowl.

Using a fine-mesh sieve, sprinkle 1 Tbsp. powdered sugar over bread pudding.

Scoop out portions of pudding and divide among plates. Drizzle with maple yogurt.