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This was a last minute addition, but I remembered I needed a dessert for our small group this Sunday night. Plus, I have been wanting to make this forever. I was flipping through Woman’s Day Magazine and found it, and this recipe is super simple and it tasted great. (Yes I taste tested it before I froze it!)
I forgot to take a single picture of it, so here is the cropped version from my baking day post.For those of you who aren’t familiar with Panettone, it is an Italian sweet bread with dried fruits like dates and raisins baked in it. It tastes wonderful by itself, but once it is dried out is GREAT for bread pudding.
Panettone Bread Pudding
4 large eggs
1 quart (4 cups) canned or refrigerated egg nog
8 cups cubed panettone (about 1 lb)
- Preheat oven to 350 degrees.
- Whisk eggs in a large bowl then add in egg nog.
- Put panettone cubes in baking dish coated with cooking spray. Pour the egg nog mixture over the top to coat.
- Bake uncovered 50-55 minutes, until a knife inserted in center comes out clean. Sprinkle with confectioners sugar.
Note: I only baked for 25 minutes, since I am freezing. That way it won’t be overcooked when I pull it out to reheat it!
