Eggnog-Panettone Bread Pudding


  • ¾ cup sugar
  • 2 cups half-and-half
  • ¼ cup rum
  • 1 teaspoon vanilla extract
  • 1/8-¼ teaspoon freshly grated nutmeg
  • Vegetable cooking spray
  • Vanilla ice cream
  • + 3 more ingredients
    • 3 whole eggs
    • 3 egg yolks
    • Whipped cream

Preparation Pre-heat the oven to 475°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. Cube into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl. ...

View full recipe at SpringPad


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