Panettone Egg Nog Bread Pudding

By zircon50

Ingredients

• 1 (2 lb.) 32 oz. panettone, cut in half and diced into 1/2" cubes
• 3 whole eggs
• 3 egg yolks
• 3/4 cups sugar
• 4 cups half-and-half
• 3 tablespoons of rum
• 1 teaspoon vanilla extract
• 1/8 to 1/4 teaspoon freshly grated nutmeg
• Vegetable cooking spray
• Vanilla ice cream
• Whipped cream

Details

Servings 12
Preparation time 10mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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 and mix well.

Spray a 9" x 13" baking dish with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into baking dish.

Place the bread pudding baking dish into a larger-sized baking pan, and transfer it to the preheated oven. Carefully pour the hot water from kettle into the larger baking pan, filling it about half way, creating a water bath for bread pudding baking dish to sit in.

Bake 15 to 20 minutes until the top is 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.