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  1. In a 4-quart container, combine half and half, brown sugar, white sugar, eggs, Amaretto, salt, vanilla extract, and zests.
  2. Whisk to combine and add bread and cookies, then stir.
  3. Allow to soak overnight in refrigerator and move on to create your Italian candied fruit topping (if desired).
  4. Take container out of fridge and stir in chocolate chips, pine nuts and golden raisins.
  5. Pour into a 10-inch by 4-inch cake pan and bake at 350° for 45-60 minutes.
  6. Allow to cool, top with the Italian candied fruit, then serve and enjoy!