Eggnog-Panettone Bread Pudding

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
12 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
  • 3 whole eggs
  • 3 egg yolks
  • 3/4 cups sugar
  • 2 cups half-and-half
  • 1/4 cup rum
  • 1 teaspoon vanilla extract
  • 1/8 to 1/4 teaspoon freshly grated nutmeg
  • Vegetable cooking spray
  • Optional accompaniments:
  • Vanilla ice cream
  • Whipped cream
Directions

Preheat oven to 475 degrees F.

Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.

For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.

Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.

Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.

Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

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