Chef Nathaniel Reid's Egg Nog Panettone Bread Pudding
A rich and festive dessert, egg nog panettone bread pudding combines the creamy warmth of holiday egg nog with the sweet, airy texture of panettone, baked into a custardy, golden treat.
Servings 8
Ingredients:
- 2 tbsp Prairie Farms Unsalted Butter
- 2/3 cup and 2 tbsp Granulated Sugar separated
- 1/2 Orange and Raisin Panettone approximately 12 oz.
- 4 Eggs large
- 2/3 cup Prairie Farms Heavy Whipping Cream
- 1 1/2 cup Prairie Farms Egg Nog
- Powdered Sugar optional
- Rum Raisins optional
Directions:
- Using 2 tbsp butter and 2 tbsp sugar, butter and sugar the inside of a 6"x8" casserole dish.
- Cut the panettone into 1/2" thick slices and arrange neatly in the dish.
- In a medium bowl, mix eggs and sugar together until well combined.
- Whisk in heavy cream and egg nog into egg and sugar mixture.
- Pour the mixture over the sliced panettone and refrigerate for 2 hours.
- Bake in the oven at 325'F for 40-60 minutes until set.
- Decorate with powdered sugar and rum raisins. Enjoy!
