Saturday, December 24, 2011

Eggnog-Panettone Bread Pudding

Eggnog-Panettone Bread Pudding
Rachael Ray


  • 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
  • 3 whole eggs
  • 3 egg yolks
  • 3/4 cups sugar
  • 2 cups half-and-half
  • 1/4 cup Myers rum
  • 1 teaspoon vanilla extract
  • 1/8 to 1/4 teaspoon freshly grated nutmeg
  • Vegetable cooking spray
(Shortcut : You can substitute 2 cups of  Eggnog in place of  the eggs and half-and -half )

Optional accompaniments:


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.
(I substitute  eggnog for this recipe inplace of eggs and half-and-half)

Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. 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. 

 Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water.
Cook over medium-high heat for 15 to 20 minutes.

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments. For this recipe I made Eggnog Butter Rum Cinnamon Syrup and topped with cool whip & drizzle of caramel. (Recipe below)

Pati's Eggnog Butter Rum Cinnamon Syrup Topping


  • 1 Cup of water
  • 1 Cup packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon  Myers Rum
  • 2 teaspoon butter
  • 2 tablespoon eggnog (You can substitute heavy cream)


Combine water, brown sugar,butter and rum  in a sauce pan and bring to boil until sugar dissolves and reduces (Approx 10 min)


Remove from heat and whisk in the eggnog & cinnamon. To serve keep the syrup warm and drizzle over panettone bread pudding muffins serve with Cool whip topping with drizzle of caramel or vanilla ice cream.  

Keeping up with the Friendly Christmas tradition.  
 Made this yummy treat for my Good friend Lainey last year .

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