EGGNOG PANETTONE PUDDING

Eggnog Panettone Pudding image

Provided by Linda DeBenedittis

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!