Time: 30 min.
Complexity: easily
Servings: 12

This bread pudding, shaped like mini muffins, is literally infused with Christmas flavors and aromas. It's made with panettone, an Italian Christmas bread—a kulich-shaped cake filled with raisins and candied fruit—sliced ​​and filled with eggnog, a popular winter drink. This bread pudding can be made in the oven or on the stovetop. Stale or day-old bread works well, making it the perfect breakfast for Christmas morning. It's quick and easy to make.

Ingredients:

Bread pudding

• 1 loaf of panettone, cut in half (about 5 cups diced)
• 3 whole eggs
• 3 egg yolks
• 3/4 cup sugar
• 2 cups of low-fat cream
• 1/4 cup rum
• 1 tsp vanilla extract
• 1/8-1/4 tsp. grated nutmeg
• Cooking spray with vegetable oil

Additionally for filing

• Vanilla ice cream
• Whipped cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

panettone, eggs, sugar, cream, rum, vanilla extract, nutmeg, vanilla ice cream

We recommend

Preparation:

Step 1
• Preheat oven to 245°C.
Step 2
• Place a kettle of water on the stovetop to boil for a double boiler. Using a serrated knife, trim the sides of half the panettone. Cut into 2-2.5 cm cubes. You should have about 5 cups in total. Transfer the diced panettone to a large bowl.
Step 3
• Eggnog Cream: In another bowl, thoroughly whisk the eggs, yolks, sugar, cream, rum, vanilla extract, and freshly grated nutmeg. Pour the cream over the bread cubes.
Step 4
• Spray a 12-cup metal muffin pan with cooking spray. Carefully and evenly spoon the bread mixture into the muffin cups. Large cubes sticking up from the surface look beautiful. Place the filled metal muffin pan in a baking dish or deep-sided roasting pan. Place in the preheated oven and carefully pour hot water from the kettle into the roasting pan, creating a water bath for the muffins.
Step 5
• Bake for 15-20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 6
• Bread pudding can be served warm or cold. Vanilla ice cream or whipped cream make a wonderful accompaniment.
Step 7
• Bread pudding can also be made on the stovetop. Place the filled pan in a roasting pan. Pour in about 2.5 cm of boiling water, cover, and cook over medium-high heat for 15-20 minutes. The puddings will set, and a toothpick will come out clean. However, this method will prevent the tops from browning. It might be a good idea to sprinkle them with cinnamon sugar when serving.

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