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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.
Cuisine: English/British, Italian
Course: Brunch, Desserts, Seasonal
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Prep Time 2 hours 15 minutes
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Total Time 3 hours 5 minutes
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8
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!
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