This was the first bread pudding I ever made. It was after the holidays and I had some Panettone and egg nog left over - pretty much a no brainer, just modified the richest bread pudding recipe I could find.
Panettone bread pudding
Ingredients
1 1-pound panettone cut into 1/2-inch cubes
8 large eggs
4 cups high quality commercial egg nog (do not use low fat!)
1 cup sugar
1/4 cup Frangelico, rum, brandy, or amaretto
1 tablespoon vanilla extract
Preparation
Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk l remaining ingredients in a large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat oven to 350. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
Panettone bread pudding
Ingredients
1 1-pound panettone cut into 1/2-inch cubes
8 large eggs
4 cups high quality commercial egg nog (do not use low fat!)
1 cup sugar
1/4 cup Frangelico, rum, brandy, or amaretto
1 tablespoon vanilla extract
Preparation
Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk l remaining ingredients in a large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat oven to 350. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
You only live once . . . but if you do it right once should be enough!