Eggnog-Panettone Bread Pudding (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1 loaf panettone, available in italian specialty stores, cut in half (enough for about 5 cups, diced) |
3 whole eggs |
3 egg yolks |
3/4 cups sugar |
2 cups half-and-half |
1/4 cup rum |
1 teaspoon vanilla extract |
1/8 to 1/4 teaspoon freshly grated nutmeg |
vegetable cooking spray |
vanilla ice cream |
whipped cream |
Directions:
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 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.
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.
5. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
6. Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
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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