Eggnog Panettone Bread Pudding

Ingredients for Eggnog Panettone Bread Pudding (enough for one 11"x7" baking dish)

• Panettone loaf (2 lb)

• 2 cups of Eggnog (refer to post on Dec 2 for directions)

• 1 large egg, beaten

Directions

1. Cube the Panettone loaf into 1 inch pieces; place in a large bowl.

2. In a medium bowl, whisk together eggnog and beaten egg. Pour over cubed Panettone, gently toss to coat all pieces of bread. Let soak up to 30 minutes.

3. Preheat oven = 300 F. Spray baking dish with nonstick spray.

4. After the Panettone soaks in the eggnog mixture, transfer it to the prepared baking dish.

5. Place the filled baking dish into a larger pan, fill with water at least halfway up the baking dish. This is known as a Bain-marie or water bath. This bakes the Eggnog Panettone Bread Pudding gently and maintains a more regulated temperature.

6. Bake for 50-60 minutes on the middle rack on the oven. The top should brown and have a crisp crust.

7. Keep up to 7 days in the refrigerator.

Optional topping/serving suggestion- Drizzle with a Caramel Rum Sauce and a dollop of freshly whipped cream.

Ingredients for Caramel Rum Sauce

• 1/2 cup water (or less)

• 1 cup granulated sugar

• 1/4 cup heavy whipping cream

• 1/4 cup Brandy

• 4-6 Tbsp butter

Directions for Caramel Rum Sauce

1. In a heavy bottomed 2 Qt sauce pan, heat sugar. The sugar will brown and then begin to melt, be sure to stir continuously with a high temperature whisk or wooden spoon.

2. Once the sugar has turned a dark amber color, carefully add the butter. Whisk until melted.

3. Remove from the heat and add the whipping cream, whisk until smooth.

4. Add Rum and stir into the mixture. If your sauce to too thick for your liking, add a little water. I decided to make mine like the consistency of thin pancake syrup.

5. Allow to cool, then pour into a glass container or mason jar. Will store in the fridge for 2 weeks.