Panettone Bread Pudding
Ingredients
- 1 tbsp. unsalted butter
- 6 to 8 panettone
- 6 eggs
- ⅓ cup granulated sugar
- ½ tsp. kosher salt
- 4 cups whole milk (see note)
- Confectioners' sugar, to garnish
Instructions
- Pre-eat the oven to 350°F and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9-inches by 5-inches.
- Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch; about 10 minutes.
- Arrange toast in the baking dish.
- In a large mixing bowl, whisk the eggs with the sugar and salt; add the milk (or egg nog) and whisk until smooth.
- Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan.
- Cover tightly with aluminum foil, place in pre-heated oven and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny.
- Remove from the oven and allow to cool at least 30 minutes before serving; then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.
Notes
Instead of using whole milk, use store bought egg nog or the egg nog recipe found on our website at:
https://completecomfortfoods.com/homemade-egg-nog/