I can’t believe how fast January 2013 has arrived. Happy New Year friends!
My husband and I were chatting while he was taking the pictures for this post.
That in itself is not earth shattering….but we were having a real honest to goodness food bloggers heart to heart. He takes all of my pictures for me. Well, and thank goodness for that because if you looked at some of my earlier photographs you may have been thinking I should just pack this whole thing in.
Through mouthfuls of bread pudding I was asking him what he’s learned about food blogging this past year. I was hoping for something profound to really kick-start this post.
He said….“You really stress me out.”
That’s not really what I was hoping for. He says I’m really hard to work for and the pay stinks. Well honestly?
He’s probably right.
But we are a good team. And we have made some pretty yummy posts this year.
And met some pretty amazing people from all over the world.
Thank you for another great year. And for your positive comments and your food love. We feel it. We love it! All the best to you in 2013.
Check out this New Year’s Brunch Panettone Bread Pudding. This is so simple to throw together, yet looks so yummy when plated. You can make it in a dessert pan or in individual ramekins, both of which I have pictured here. Top it with a dusting of powdered sugar or a yummy Champagne Zabaglione. It can be made ahead too, which makes for a perfect brunch idea!
There are crusty parts and yummy custardy parts and raisin and cranberry parts. All mixed with a hint of eggnog flavour. I am just smitten with this bread pudding.
New Year’s Bruch Panettone Bread Pudding
Preheat the oven to 350 degrees F.
*adapted from foodnetwork.com
- 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups half and half cream
- 2 1/2 cups eggnog
- 3/4 cups sugar
- 1/4 cup raisins
- 1/4 cup dried cranberries
1. Lightly butter a 13 by 9 by 2-inch baking dish or individual ramekins. Arrange the bread cubes in a large bowl. Whisk the eggs, cream, eggnog, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.).
2. Poor into prepared pans. Place pans in a larger pan that is filled with about an inch of warm water. Bake until the pudding puffs and is set in the center, about 45 minutes. Serve warm.