With Sweet Dreams and Even Sweeter Days

Tuesday, January 4, 2011

Post 001. Panettone Eggnog Bread Pudding

It's truly hard to know where to begin.  This blog has been a thought it my mind for quite some time, it's just been hard to actually bring myself to begin it.  Maybe because I've become so enthralled with following food blogs myself that I felt like I'd never be able to live up to my own expectations when it came to my own blog. However, my reasons to start far outnumbered those not to, so here I am.  I've been dying for a way to chronicle all of the new recipes I try as well as share them with anyone who would like to see. I've certainly gained so much from learning from others in baking and cooking on the blog community so I have so much excitement to be joining in.  Well let's just dive right into it, shall we?  The holidays are over, the decorations are being brought down, and we're all trying desperately to fit into the jeans that seemed to glide on so easily in October (maybe I'm dreaming with that one ;)).  While this recipe will certainly not help with the latter problem (sorry), it will certainly help keep the holiday spirits up just a little bit longer!  The fact that store bought panettone is used in this recipe makes it an absolute cinch.  It's good all on it's own, just like this,

right out of the oven, but I personally like mine spiced up in a fancy glass with either some whipped cream of vanilla ice cream (use fat free for less guilt! ;)) like so,

just to keep the holiday feel going, if only for a little bit more.  The original recipe called for the addition of dried currants, but I never seem to be able to find them in my area so I just omitted them for mine.  If you do find them though, feel free to add them as well! Here's to 2011 and as always a fresh start filled with lots of love and even more baked goods :)

Panetonne Eggnog Bread Pudding

Serves 4
1 lb panettone (about half of a loaf - I used store bought but of course homemade would work too!)
3 eggs
2 cups eggnog (non-alcoholic kind)
1 teaspoon cinnamon 
1/3 cup of raisins
1/3 cup of dried cranberries
scattering of dried currants (if not available omit)

Leave the panettone out to become slightly stale overnight.  Preheat oven to 350 degrees.  Cut the panettone into cubes.  If you want a softer bread pudding cut off all of the crust of the bread, for a more textured pudding leave these intact.  Combine eggs, eggnog, and cinnamon in a LARGE bowl, whisking until all combined and until the mixture is as uniform as you can get it.  Add panettone, raisins, cranberries, and currants and toss until equally coated.  Pour into a 8x8 baking dish and bake in preheated oven for 50-60 minutes until puffy.  Let sit for five minutes and serve warm with whipped cream or ice cream if desired.

Recipe adapted from: Eclectic Recipes

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