For the last few years we've been using leftover panettone for a flavor-packed French toast, but this year we've taken the eggy, fruity Italian bread to a new level and tried it in a bread pudding. Panettone, for those not familiar, originates in Milan and is served during Christmas and New Year's. It has a brioche-like quality and is studded with raisins and candied fruit. Soaked in eggnog custard, it makes a pudding bursting with holiday flavors that not only makes a great Christmas breakfast (or dessert, for that matter) dish, but also makes use of some leftovers from the night before. Another added bonus is that you need to make it the night before you want to serve it and you start baking it in a cold oven, so all you have to do is pull it out of the fridge and turn on the oven. You certainly could make this bread pudding without the panettone, or conversely, without the eggnog, using just milk instead. We also tested a citrus and cardamom version of this creamy, comforting pudding, so stay tuned!
12 ounces day-old panettone bread, cut into 3/4-inch pieces
6 large eggs
2 cups eggnog
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1. Butter a 11x7x2-inch glass baking dish or deep-dish pie plate. Place bread in dish.
2. Whisk eggs and next 4 ingredients in medium bowl to blend. Pour over bread in baking dish.
3. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
4. Place foil-covered dish in a larger baking pan and pour enough hot water in the larger pan to reach halfway up the side. Place both a cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 to 40 minutes longer. Remove pudding from oven and serve warm or at room temperature.
Serves 6-8
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
