- 12
- 10 mins
- 20 mins
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
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.