While I love Pannatone, it seems that we have an overload of bread in the house. What to do? Turn it into dessert, of course! Pannatone, Eggnog and a bit of sugar, topped with leftover sugared cranberries. If you’re feeling extra decadent, serve with ice cream or whipped cream. Delish!
Ingredients
1 medium-sized loaf Panettone, cut into 1 inch cubes – about 8 cups
1/2 cup sugar
3 eggs, lightly beaten
2 1/2 cups eggnog
1 tablespoon vanilla extract
smidge of butter
sugared cranberries (see recipe here)
Directions
In a large bowl whisk together the eggs, sugar, eggnog, and vanilla extract. Cut the panettone into 1 inch cubes and spread in a buttered baking dish. Then pour in the eggnog mixture. Gently toss the bread cubes to fully coat. Let stand 30 minutes before baking.
Preheat oven to 350F. Bake until the pudding is golden and just set, 40-45 minutes. Sprinkle over the sugared cranberries. Serve warm or at room temperature; add ice cream or whipped cream to be ultra-decadent.
