Cranberry Eggnog Bread Pudding

By MJH

Ingredients

• Glaze:
• 1 pound panettone, crust removed, cut into cubes
• 6 large eggs
• 3 cups eggnog
• 1 cup whipping cream
• 1 cup dried cranberries
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• butter, for greasing baking dish
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk
• 3 tablespoons amaretto liqueur OR 2 teaspoons almond extract
• 2 tablespoons sugar
• 1-2 teaspoons cornstarch

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Lightly grease a 9×13-inch baking dish with butter, spread panettone cubes evenly inside dish and set aside.
In a large bowl, beat the eggs and pour in eggnog, cream and sugar, and whisk until blended.
Add in cranberries, vanilla extract and cinnamon, then pour mixture evenly over panettone.
Gently turn the bread cubes and push them into the liquid to make sure they’re fully submerged and coated.
Cover and refrigerate for up to 8 hours, or overnight.
When ready to bake, preheat oven to 350 F.
Place in oven and bake for 40-45 minutes, or until center has just set.
Remove and let cool 15-20 minutes.
For the glaze: combine whipping cream, milk and sugar in a small saucepan over medium heat. Cook, stirring until sugar dissolves completely.
In a glass, whisk together cornstarch and amaretto, then pour it into cream mixture.
Reduce heat to low and cook, stirring continuously, until sauce thickens and reduces.
Drizzle sauce over bread pudding just before serving.