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–+ servings

Panettone Bread Pudding - ReBoot

Rich and Creamy, Luscious and Eggy, Packed with macerated fruit and a subtle kick from good bourbon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 People
Ingredients Method Notes

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

Method
 

  1. Foam out 1/2 the butter in a heavy skillet
  2. Working in batches; Add diced panattone and toss to brown; move to heat resistant mixing bowl; repeat
  3. Add macerated fruit and toss
  4. Add Egg nog to cover and toss; rest 15 minutes and repeat.
  5. 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.
  6. Preheat oven to 350°F with rack in middle.
  7. 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.
 

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