By Angela McGowan
My panettone that I made earlier this week finally got too dry, so I took the rest, half of the loaf, and made this bread pudding. I used store bought eggnog and a little more raisins, cranberries and currants. It was so good, and almost better than the fresh panettone itself.
Yield: Serves 4
Panettone Eggnog Bread Pudding
Ingredients:
- 1 lb panettone
- 3 eggs
- 2 cups eggnog
- 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/4 cup raisins
- 1/4 cup cranberries
- 2 tablespoons currants
Directions:
- Preheat oven to 350 degrees. Combine eggs, eggnog, sugar and cinnamon in a large bowl. Whisk well. Add panettone and raisins. Toss well.
- Pour into 8 x 8 casserole dish and bake for 50 - 60 minutes, or until puffed and set in the middle.
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