Panettone Bread Pudding - ReBoot
Rich and Creamy, Luscious and Eggy, Packed with macerated fruit and a subtle kick from good bourbon.
Ingredients
- 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
Instructions
- 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.
Notes
I'll take 1/2 cup each of Golden raisins, dark raisins, dried cherries, dried cranberries, dried apples (diced to 14/"), and dried apricots (diced to 14/").
Zap a cup of bourbon in the microwave for 30-60 seconds. We want it heated, not boiling, and most especially NOT ON FIRE..
Mix them in heat proof container, mix in a tsp each of cinnamon, nutmeg, allspice, and mace, (one might add a touch of curry powder for an exotic taste / scent), and add the heated bourbon
Place in an airtight jar and let sit for at least 2 hours and up to 24 hours
------- Service note -------
I usually serve this with either a Bourbon whipped cream, a Whiskey Hard Sauce, or perhaps an EggNog Ice Cream.
Tried this recipe?Let us know how it was!