Eggnog Panettone Bread Pudding Food

EGGNOG PANETTONE BREAD PUDDING

Eggnog Panettone Bread Pudding image

I was looking for a recipe to use a panettone a student had given me, and I came across this. Remember seeing Rachel Ray make this for the Food network Christmas special last year. Enjoy!

Provided by Loves2Teach

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

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 cup sugar
2 cups half-and-half
1/4 cup rum
1 teaspoon vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg
vegetable oil cooking spray
vanilla ice cream (optional)
whipped cream (optional)

Steps:

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.
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 inches.
Bake 15 to 20 minutes until the tops are 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.
Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. 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.

Nutrition Facts : Calories 141.3, Fat 6.8, SaturatedFat 3.6, Cholesterol 108.7, Sodium 33.9, Carbohydrate 14.5, Sugar 12.7, Protein 3.2

RAISIN-EGGNOG BREAD PUDDING

Raisin-Eggnog Bread Pudding image

Make and share this Raisin-Eggnog Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

6 cups torn raisin bread, pieces crusts removed (about 12 slices)
3 1/2 cups purchased eggnog
3 large eggs
2 large egg yolks
1/2 cup sugar
3 tablespoons brandy
3 tablespoons dark rum
1 teaspoon freshly grated nutmeg
fresh whipped cream

Steps:

Butter or spray a 13x9 inch baking dish.
Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
Position oven rack in the middle position; preheat oven to 350°.
In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
Stir in the bread mixture and pour into prepared pan.
Sprinkle nutmeg over the top.
Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
Bake for 1 hour or just until the center is set when gently shaken.
Transfer to a baking rack to cool slightly.
Serve with freshly whipped cream.

Nutrition Facts : Calories 172.5, Fat 6.1, SaturatedFat 3.2, Cholesterol 145.1, Sodium 71.2, Carbohydrate 17.5, Fiber 0.1, Sugar 17.6, Protein 6.5

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