ISO TnT Bread Pudding Recipe

[MsMai]

Bread Pudding (I promise this is the best bread pudding you will ever eat. I only make it during the holidays since using the egg nog recipe)

2 teaspoon vannilla extract
1 cup sugar
1/2 cup golden raisins
6 eggs
1 quart egg nog, or more if needed
1-2 Panettone (Italian Christmas bread found in stores at Christmastime)
Freshly grated nutmeg
cinnamon to taste

Cut the panettone into large cubes. Place in large glass baking dish no more than 2" high.

In large mixing bowl add eggs, sugar, vanilla and egg nog, whisk together until sugar dissolves. Then add raisins and a small amount of freshly grated nutmeg and cinnamon. Pour mixture over Panettone to cover top let mixture rest until liquid is really absorbed into bread. Grate thin dusting of nutmeg over top. If necessary add enough egg nog to dish to cover mixture. Then bake in 350 degree oven for 25-30 min. Serve with cinnamon whipped cream. (I serve it with old-fashioned boiled custard, my grandmother's recipe)

 

[chubbyalaskagriz]

Yum MaMai! I love me some bread pudding! And your recipe sounds extra-special!

I've had it so many ways... I've enjoyed it cold- or warm... with a sauce- or without. I've had it packed with bread and dense and heavy- or light on the bread and more custardy. I have a friend who even adds apple pie filling to it and speards with vanilla pudding- calls is a 'Pennsylvania Dutch Apple Pudding'. Any way at all- I love it!

 

[MsMai]

I adore bread pudding too. It is one of my very favorite

desserts. Like you, doesn't matter if it is warm or cold. I also toss in a slice or two of left-over raisin bread if I have it. Or a left-over raisin cinnamon bagel is a nice mix also.

I have to be really careful when making this. I can wipe out a whole dish in just a couple of days all by myself so I make sure I am having dinner guests when I make it so I won't have a lot left over to munch out on. I could gain weight just thinking about it

 

[Johnny West]

Bread Pudding (I promise this is the best bread pudding you will ever eat. I only make it during the holidays since using the egg nog recipe)

2 teaspoon vannilla extract
1 cup sugar
1/2 cup golden raisins
6 eggs
1 quart egg nog, or more if needed
1-2 Panettone (Italian Christmas bread found in stores at Christmastime)
Freshly grated nutmeg
cinnamon to taste

Cut the panettone into large cubes. Place in large glass baking dish no more than 2" high.

In large mixing bowl add eggs, sugar, vanilla and egg nog, whisk together until sugar dissolves. Then add raisins and a small amount of freshly grated nutmeg and cinnamon. Pour mixture over Panettone to cover top let mixture rest until liquid is really absorbed into bread. Grate thin dusting of nutmeg over top. If necessary add enough egg nog to dish to cover mixture. Then bake in 350 degree oven for 25-30 min. Serve with cinnamon whipped cream. (I serve it with old-fashioned boiled custard, my grandmother's recipe)

I missed this thread and there are some excellent recipes you folks posted. A year ago Christmas Mrs W made this panettone recipe or one similar that was in a magazine. We got into a "tiff" over it's consumption. She thought it was for breakfast and I thought it was for a dinner dessert. I guess we had it for both. This year I bought a panettone to do it again and she refused because of calories. I took the panettone to school for the teacher's lounge. They didn't appreciate it.

Back in the 70's I made a savory bread pudding to go with some ruffed grouse I shot and roasted. I'll have to research a recipe to go with the pheasants I shot this year.