| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
- 3 whole eggs
- 3 egg yolks
- 3/4 cups sugar
- 2 cups half-and-half
- 1/4 cup rum
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- Vegetable cooking spray
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat oven to 475 degrees F.
- Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
- For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
- Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
- Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
- Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
- Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won’t brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
Reviews
Tried this recipe for the first time during the holidays – 2020. I have made it 4 times since for different gatherings and it is always a hit! The muffin cups are the perfect size for individual servings. I let the kids add ingredients to their own muffin cup before baking. Usual additions are cinnamon, coconut, chocolate chips, & marshmallows. The kids love helping and creating their own version. Never any complaints – all compliments. Everyone raves and reports all YUMS! This is a definite keeper. Thanks Rachel!
I made this recipe for Christmas a few years ago. It was so delicious that I am now “REQUIRED” by my family to make it every year for Thanksgiving AND Christmas. I advise making extra, and even then I doubt there will be leftovers!
One year I had a few extra small croissants and a half loaf of King’s Hawaiian Bread that I threw in as well and it made it even more mouth-watering. Thank you Rachel. This has become a holiday classic. 🙂
WARNING!!!! The print version of this recipe calls for pre-heating the oven to 475 degrees, which I did. After baking them for just 15 minutes they were burned. I went to the video demonstration afterward and RR, as she is putting the muffin tin into the oven, makes a comment about turning down the oven temp to 350 degrees!!!! PLEASE, someone at the food network make a correction in the print recipe to TURN DOWN THE OVEN for the baking cycle. I am so sad my first batch is all burned. I will cut off the tops and try it. I’m a good baker and not easily daunted. I will make this again due to the many rave reviews it has received.
This is by far, the best bread pudding I have ever tasted!!! Its easy to make and turns out fantastic every time. I’ve been making it for the past 3 years and will continue to do so each year as a tradition. Thank you, Rachael!!!
Oh my goodness! I took these yummy little puddings to a Bible study group this morning. Was a little nervous about it as not everyone likes eggnog, raisins (in the panettone, bread pudding, etc. Those ladies DEVOURED them!!! And no wonder…they taste like Christmas. : Thanks, Rachael, for an amazing holiday recipe!
This recipe is THE BEST!! I have made it every year for the last 7 years and it turns out awesome every time. The flavor is great, the consistency perfectly moist and custard-y. You will not be disappointed. Yesterday my mom even brought me over a panettone and said “here, this is for you to make that great bread pudding for me.”
These are INCREDIBLE! Creamy, spicy and deeeeeeelish!!! Make them! You will NOT regret it! This is a “go to” holiday treat for my family and friends.
This was fantastic. I made one in the muffin tin and then I made another batch in custard cups, which made a better presentation. Use a good quality Panettone it makes all the difference. Everyone loved this and I will make again.
Wow. A great tasting, very simple to make dessert. This will be made every Christmas.
Never fail. Everyone loves it. I make this every year during the holidays and people ask for more! Simple and easy and … yum!