Eggnog-Panettone Bread Pudding

Name: Eggnog-Panettone Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 3 egg yolks; 473 milliliters half-and-half; 0 teaspoons freshly grated nutmeg; 59 milliliters rum; 177 milliliters sugar; 1 teaspoon vanilla extract; 12 servings Vanilla ice cream; 12 servings Whipped cream; 3 whole eggs; 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)

Eggnog-Panettone Bread Pudding is a gluten free and fodmap friendly dessert. This recipe makes 12 servings with 296 calories, 6g of protein, and 15g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, vanillan extract, panettone, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 475 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Panettone

Water

Tea

Equipment you will use

Serrated Knife

Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.

Ingredients you will need

Panettone

Equipment you will use

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.

Ingredients you will need

Vanilla Extract

Half And Half

Fresh Nutmeg

Custard

Eggnog

Sugar

Egg Yolk

Egg

Rum

Equipment you will use

Whisk

Bowl

Pour this over the bread cubes.

Ingredients you will need

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.

Ingredients you will need

Vegetable Oil Cooking Spray

Eggnog

Bread

Equipment you will use

Muffin Tray

Ladle

Place the filled muffin tin in a tall sided cookie sheet or roasting pan.

Ingredients you will need

Equipment you will use

Baking Sheet

Roasting Pan

Muffin Tray

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.

Ingredients you will need

Water

Equipment you will use

Muffin Tray

Oven

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

Equipment you will use

Toothpicks

Oven

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

Ingredients you will need

Vanilla Ice Cream

Whipped Cream

Bread

Alternately place the muffin tin in a roasting pan on the stove.

Equipment you will use

Roasting Pan

Muffin Tray

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.

Ingredients you will need

Cinnamon Sugar