Eggnog-Panettone Bread Pudding

Eggnog-Panettone Bread Pudding
10 min
20 min
12 servings

From Rachael Ray’s Holiday Entertaining in 60 special.



large panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
whole eggs
egg yolks
cup sugar
cups half-and-half
cup rum
tsp vanilla extract
⅛ - ¼ tsp freshly grated nutmeg
Vegetable cooking spray
Vanilla ice cream, optional, for serving
Whipped cream, optional, for serving


Step 1

Preheat oven to 475ºF.

Step 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.

Step 3

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.

Step 4

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.

Step 5

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.

Step 6

Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.

Step 7

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.

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