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.
1 Video | Photo: Eggnog-Panettone Bread Pudding Recipe

















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By pryan1023
on December 21, 2012
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WARNING!!!! The print version of this recipe calls for pre-heating the oven to 475 degrees, which I did. After baking them for just 15 minutes they were burned. I went to the video demonstration afterward and RR, as she is putting the muffin tin into the oven, makes a comment about turning down the oven temp to 350 degrees!!!! PLEASE, someone at the food network make a correction in the print recipe to TURN DOWN THE OVEN for the baking cycle. I am so sad my first batch is all burned. I will cut off the tops and try it. I'm a good baker and not easily daunted. I will make this again due to the many rave reviews it has received.
By s_krishnan
on December 18, 2012
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This is by far, the best bread pudding I have ever tasted!!! Its easy to make and turns out fantastic every time. I've been making it for the past 3 years and will continue to do so each year as a tradition. Thank you, Rachael!!!
By Shellij
Amarillo, TX
on December 05, 2012
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Oh my goodness! I took these yummy little puddings to a Bible study group this morning. Was a little nervous about it as not everyone likes eggnog, raisins (in the panettone, bread pudding, etc. Those ladies DEVOURED them!!! And no wonder...they taste like Christmas. : Thanks, Rachael, for an amazing holiday recipe!
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