Pannetone Egg Nog Bread Pudding

Pannetone Egg Nog Bread Pudding
Pannetone Egg Nog Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    (750g) loaf panettone

  • 5

    eggs

  • 4

    cups eggnog

  • 1

    tsp vanilla

Directions

1. Cut panettone into 1-inch cubes. You should end up with about 12 cups of bread. 2. In a large mixing bowl, beat eggs. Add in eggnog and vanilla and blend well. Toss in bread cubes until all pieces are coated. 3. Preheat oven to 350 degrees. Let bread pudding mixture sit to soak in liquids further. 4. Lightly grease 12 ramekins, a muffin tin, or a 9x13" baking dish. Pour in bread pudding mixture. Place pan into a larger pan and pour boiling water into the outer pan, being careful not to get water into the bread pudding. This is a water bath and will ensure that the bread pudding cooks evenly without drying out. 5. Bake for 25-30 minutes if making individual pieces, or 50-60 minutes if using a large pan. Cook until bread pudding puffs and top is lightly browned. Sprinkle powdered sugar on top, if desired. Serve with vanilla ice cream or whipped cream.

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