Eggnog Panettone Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
• Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
• In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
• Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

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.

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!