Eggnog-Panettone Bread Pudding

Recipe courtesy Rachael Ray

Show: Food Network SpecialsEpisode: Rachael Ray's Holiday Entertaining in 60

Rated: 5 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
20 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Comments & Reviews

recipe Eggnog-Panettone Bread Pudding
Barbara West Islip, NY 01-06-2009
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BE A STAR !
Rated: 5 stars out of 5

This is one of the EASIEST recipes ever... and the compliments.... oh my gosh.... everyone loved it and thought I went... through so much trouble to make it.... sprinkled some cinnamon sugar into whipped topping for people to dollop on top... Read more
recipe Eggnog-Panettone Bread Pudding
Gab Man Bch, CA 01-03-2009
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Bread Pudding
Rated: 5 stars out of 5

This is THE BEST recipe! It was the greatest hit for our New Year's Eve party! Much better than the New York Cheesecake... someone brought! I'll make it often!!!Read more
recipe Eggnog-Panettone Bread Pudding
Emmalie Brisbane, CA 01-01-2009
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Simple, yet rich dessert
Rated: 5 stars out of 5

This dessert was a great way to utilize the leftover panettone from Christmas. It was simple to make and a huge hit at New... Year's brunch! I used pre-made egg nog to save time - delicious!Read more
recipe Eggnog-Panettone Bread Pudding
dawn Kihei, HI 12-25-2008
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475 too hot, maybe 425 degrees
Rated: 4 stars out of 5

After following recipe exactly, checking after only 13 minutes the tops were burned. I think 475 was a typo. I'll try 425... degrees next time. I added raisins, delicious.Read more
recipe Eggnog-Panettone Bread Pudding
Justine Wantagh, NY 12-21-2008
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Make it even simpler
Rated: 5 stars out of 5

.....by purchasing eggnog all ready made. It makes prep and clean up a snap and it tastes just as good. I like to use the... Cinnamon Eggnog that my grocery store carries and just add rum. I make this every year for the past 3 years and there is never a crumb left.Read more
recipe Eggnog-Panettone Bread Pudding
Kelly West Bend, WI 12-07-2008
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Delish!
Rated: 5 stars out of 5

This is my Christmas Eve dessert standard. It's spectacular and super easy to make. Even people who didn't like bread... pudding ate it, and loved it. I used Cranberry Walnut Panettone from Panera Bread, and it turned out warm and gooey in the middle and brown and crispy on top. I can't wait to make it again this year! Yum-o!Read more