Eggnog Panettone Bread Pudding


  • 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
  • 3 whole eggs
  • 3 egg yolks
  • ¾ cup sugar
  • 2 cups half-and-half
  • ¼ cup rum
  • 1 teaspoon vanilla extract
  • + 1 more ingredients
    • 1/8-¼ teaspoon freshly grated nutmeg

1 Preheat oven to 475 degrees F. 2 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. 3 For the eggn...

View full recipe at SpringPad


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