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Bread Pudding

Guest Chef, Patti Monsoor, makes Bread Pudding.


1 Italian panettone, about 1.2 Lbs

Unsalted butter (grease baking dish)

3 large eggs

8 large egg yolks

5 cups half-and-half

2 tsp pure vanilla extract

½ cup sugar

½ cup dark chocolate chips


Preheat the oven to 350 degrees F.

Cut the loaf of panettone in approximate in 1-inch cubes and place on a sheet pan in a single layer.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla extract and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the chocolate chips across the top of the pudding and gently fold in.

Bake at 350 degrees F for 45 minutes to 1 hour.

/Optional Eggnog Sauce:

1 cup sugar

¼ cup half-and-half cream

1/3 eggnog

½ cup butter (1 stick)

Sprinkle of cinnamon

Place all of these in a saucepan on very low heat - maybe 5 minutes max - don't overheat it.

Scoop bread pudding into individual serving dishes, drizzle 2 spoonfuls of eggnog sauce over the top and enjoy!



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