Yield: 12 servings
* 1 loaf panettone, available in Italian specialty stores, cut in
half (enough for about 5 cups, diced)
* 3 whole eggs
* 3 egg yolks
* 3/4 cups sugar
* 2 cups half-and-half
* 1/4 cup rum
* 1 teaspoon vanilla extract
* 1/8 to 1/4 teaspoon freshly grated nutmeg
* Vegetable cooking spray
* Vanilla ice cream
* Whipped cream
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 in.
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.