{"id":294,"date":"2018-12-08T01:01:37","date_gmt":"2018-12-08T01:01:37","guid":{"rendered":"http:\/\/www.roguechef.com\/?post_type=recipe&p=294"},"modified":"2020-03-21T19:50:20","modified_gmt":"2020-03-21T19:50:20","slug":"pannettone-bread-pudding-reboot","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=294","title":{"rendered":"Panettone Bread Pudding – ReBoot"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Bread pudding<\/strong> 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.
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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.<\/p>\n\n\n\n

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Panettone Bread Pudding - ReBoot<\/h2>\n
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Rich and Creamy, Luscious and Eggy, Packed with macerated fruit and a subtle kick from good bourbon.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> People<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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