A Holiday reboot from the many holiday dinners, I’ve hosted over the years. A Bread Pudding, made with Panettone, macerated dried fruit, and soaked in Egg Nog. Not the lightest of deserts, but one that does celebrate the Holidays.
Bread pudding is a bread-based dessert popular in many countries’ cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Unfortunately, it is rather late to macerate your dried fruit the RogueChef way, and soak it all in booze and spices for 90 days. So we will need to cheat a bit. I’ll add those notes below.
Panettone Bread Pudding - ReBoot
- 2 cups Macerated Fruit See my notes
- 1 ea Panettone Diced ~ 1" thick
- As Needed to cover Egg Nog See my recipie
- 1/2 Stick Butter Unsalted Softened,
- 1/2 cup Brown Sugar
- Foam out 1/2 the butter in a heavy skillet
- Working in batches; Add diced panattone and toss to brown; move to heat resistant mixing bowl; repeat
- Add macerated fruit and toss
- Add Egg nog to cover and toss; rest 15 minutes and repeat.
- Move to shallow buttered baking pan, (13x9); douse with egg nog again; Scatter with more macerated fruit; Dust with brown sugar; and rest in fridge at least 2 hours; or overnight.
- Preheat oven to 350°F with rack in middle.
- Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.
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