Eggnog Panettone Bread Pudding
Oh panettone...the Italian boomerang, eventually it will come back! Panettone is an Italian bread with raisins and candied fruit. It has become a holiday staple all throughout Europe. So you’ve been gifted a box of panettone and you’re not the biggest fan, what do you do? It either becomes re-gifted or left untouched. To incorporate into the menu so it doesn’t go to waste, try using it for breakfast on Christmas morning. It makes a wonderful French toast or bread pudding. Since it is mainly a holiday bread, it’s festive to use eggnog in replacement of milk for both those options.
Ingredients:
1 box of panettone (about 500g), cut into 1 inch cubes
1 cup heavy whipping cream
1 cup eggnog
2 large eggs
2 large egg yolks
¼ cup white sugar
Pinch of salt
Zest of one orange
1 tsp vanilla bean paste
2 tbsp butter, cut into little cubes
Optional garnishes: powdered sugar and vanilla ice cream
Instructions:
Preheat the oven to 350 and grease an 8 x 8 baking dish, set aside.
Cut the panettone and place in the baking dish, set aside.
In a large mixing bowl, mix together: milk, eggnog, eggs, sugar, orange zest, salt and vanilla paste.
Pour mixture over the panettone, gently toss to evenly coat. Let sit and soak for 15 minutes.
Sprinkle the cubes of butter over top of the mixture, then bake for 55 to 60 minutes.
Let cool for a few minutes before serving so it settles.
Serve warm topped with powdered sugar and a scoop of vanilla ice cream.
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