Best Eggnog Panettone Pudding Recipes

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EGGNOG-PANETTONE BREAD PUDDING



Eggnog-Panettone Bread Pudding image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 30m

Yield 12 servings

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 475 degrees F.
  • 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.
  • 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.
  • 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.
  • Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
  • Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
  • 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.

EGGNOG PANETTONE BREAD PUDDING



Eggnog Panettone Bread Pudding image

I was looking for a recipe to use a panettone a student had given me, and I came across this. Remember seeing Rachel Ray make this for the Food network Christmas special last year. Enjoy!

Provided by Loves2Teach

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

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 cup sugar
2 cups half-and-half
1/4 cup rum
1 teaspoon vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg
vegetable oil cooking spray
vanilla ice cream (optional)
whipped cream (optional)

Steps:

  • Preheat oven to 475 degrees F.
  • 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.
  • 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.
  • 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 inches.
  • Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
  • Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
  • 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.

Nutrition Facts : Calories 141.3, Fat 6.8, SaturatedFat 3.6, Cholesterol 108.7, Sodium 33.9, Carbohydrate 14.5, Sugar 12.7, Protein 3.2

EGGNOG PANETTONE BREAD PUDDING RECIPE



Eggnog Panettone Bread Pudding Recipe image

Provided by RossanaV

Number Of Ingredients 8

5 cups cubed panettone
1 quart eggnog
1/4 cup sugar
4 eggs plus 2 egg yolks
1 tsp cinnamon
1 tsp Vanilla
1 tsp ground nutmeg
powdered sugar for dusting

Steps:

  • Place all ingredients except panettone in a large bowl and mix well. Place cubed panettone in a 9 x 13 inch casserole dish that has been sprayed with nonstick spray. Pour liquid over the cubes. Bake at 350 for 35 minutes or until pudding is set. Dust with powdered sugar.

EGGNOG-PANETTONE BREAD PUDDING



Eggnog-Panettone Bread Pudding image

Number Of Ingredients 0

Steps:

  • Preheat oven to 475 degrees F.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.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.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.Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 80

EGGNOG PANETTONE PUDDING



Eggnog Panettone Pudding image

This recipe is my finished product after finding an idea that utilized Panettone in Bread pudding, Panettone is a very typical Italian Specialty Cake that is made around Christmas. It can be found here in the US in many grocery stores now days around Christmas too! This is the best dessert I have ever made for Christmas...

Provided by Linda DeBenedittis

Categories     Puddings

Time 1h50m

Number Of Ingredients 9

1 pkg italian panettone, the large size
2 c eggnog
1 tsp pure vanilla extract
3 eggs
3/4 c dried cranberries
2 Tbsp butter
1 can(s) 20 ounce, pineapple rings, drained
1 tsp ground cinnamon
2 Tbsp splenda (or you can use regular sugar)

Steps:

  • 1. Melt butter in a skillet and heat pineapple to dry them a little and just brown the edges slightly. Then place the pineapple rings in the bottom of a 3 quart casserole that has been greased with cooking spray or oil. Mix cinnamon and Splenda and sprinkle evenly over the pineapple rings. The sprinkle about 1/4 cup of Cranberries on top of pineapple.
  • 2. Preheat oven to 350 degrees Fahrenheit. Then in a bowel, beat the 3 eggs well with a whisk, then add vanilla and mix well. Then add the 2 cups of eggnog and mix thoroughly with whisk.
  • 3. Cut the Panettone into about one inch square pieces. Then add in layers (2) Panettone, topped with 1/4 cup Cranberries and 1/2 of the eggnog mixture. With the last addition of eggnog take a large spoon or a spatula and press the Panettone down to be sure the eggnog mixture soaks through all the pieces and layers.
  • 4. Place in the preheated oven and bake for about 30 minutes (30 to 35) or until egg mixture sets. Then let it set for about 20 minutes before serving. It is great served slightly warm with powdered sugar, Whip cream or even a good vanilla ice cream on top!

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