Breakfast · Holiday · Sweets

Eggnog Bread Pudding w/ a Sweet Rum Glaze

INGREDIENTS
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
Powdered sugar
More rum!

DIRECTIONS
🎄 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.
🎄 Mix a little rum with the powdered sugar for a delicious glaze!

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