Eggnog-Panettone Bread Pudding
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat oven to 475 degrees F
3
Place a tea-kettle of water on to boil for a water bath
4
With a serrated knife, remove the side crusts from the half piece of the panettone
5
Cut into 3/4 to 1-inch dice
6
You should have 5 cups
7
Reserve the cubed panettone in a large mixing bowl
8
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
9
Pour this over the bread cubes
10
Spray a 12 hole muffin tin with vegetable cooking spray
11
Ladle the bread/eggnog mixture gently and evenly into the muffin tins
12
The big cubes sticking up look nice
13
Place the filled muffin tin in a tall sided cookie sheet or roasting pan
14
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
15
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center
16
Bread pudding may be served warm or cold
17
Vanilla Ice cream or whipped cream would be great accompaniments
18
Alternately place the muffin tin in a roasting pan on the stove
19
Pour in up to 1-inch of boiling water
20
Cover and cook over medium-high heat for 15 to 20 minutes
21
The puddings will puff and a toothpick will come out clean from the center
22
The tops won't brown with this method
23
Perhaps a sprinkle of cinnamon sugar at serving time would be nice