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Eggnog-Panettone Bread Pudding Cups Recipe

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Eggnog-Panettone Bread Pudding Cups

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Serves 12 | 

A festive and delicious holiday treat.


1/4 teaspoon grated nutmeg
3 egg yolks
1/4 cup rum
1 loaf panettone, halved
2 cups hald-and-half
3 eggs
1 teaspoon vanilla extract
3/4 cup sugar


  1. Preheat oven to 475° F. Fill a tea kettle with water and bring to a boil.
  2. Remove crusts from panettone. Cut into 1-inch cubes. Place in a bowl and set aside.
  3. Whisk together egg yolks, ground nutmeg, rum, half-and-half, eggs, vanilla extract and sugar in a mixing bowl. Mix well. Pour egg mix over panettone cubes.
  4. Grease a 12 count muffin tin with cooking spray. Spoon even amounts of panettone/egg mix into muffin tins. Place muffin tin on a tall sided cookie sheet and place in oven. Pour water on the cookie to create a water bath. Bake for 15-20 minutes.
Cooking Method: Bake
Course: Dessert
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