Ingredients:
1 loaf panettone, available in Italian specialty stores, cut in half and diced
3 whole eggs
3 egg yolks
2 cups half-and-half
3/4 cups sugar
1/4 cup rum
1 tsp vanilla extract
1/4 tsp freshly grated nutmeg
Vegetable cooking spray
How To Make:
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. 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.
5. 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.
6. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
7. Bread pudding may be served warm or cold.
[Source: foodnetwork.com]
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