Wednesday, December 26, 2012

Christmas Leftover Panettone Eggnog Chocolate Chip Bread Pudding!!!



Panettone is without a doubt Italy’s national Christmas sweet. In 1919 Angelo Motto started mass producing his cakes out of his Milanese bakery, revolutionizing this cake by giving it it’s now traditional dome shape. Due to so much competition in the Panettone world the price of these got so low, that by the end of WWII anyone could afford it. This is the beauty of this cake, it is delicious, a tradition, and a national sweet that anyone can afford.

Panttone is such a staple in the Quintano household this time of year, that without fail there are at least three left over. What Michael and I decided to do, besides eating it every day, giving some to the neighbors, and to the dogs…is to take our leftover panettone and leftover eggnog and make a bread pudding out of it. This recipe is made to feed about 15 people, though the photo shows a small one, we baked ours in a huge pan for a Christmas party we had. So feel free to divide by whatever you want to suit your needs!

Here is our massive Christmas leftover chocolate chip eggnog panettone bread pudding!

Ingredients: serves 15

Use a bake safe pan about 12” across, preferably a circle

15 cups Panettone (about 2 large ones)
14 eggs
1 ½ cups melted unsalted butter
3 cups sugar
3 cups eggnog
1 teaspoon cinnamon
2 cups chocolate chips


 
 



 
Preheat the oven 350 degrees.

To start cut all the crust off of your Panttone, rip in to medium to small sized pieces, and measure out to 15 cups and place in a large bowl. Pour melted butter in one cup at a time, folding it in after each cup. In a medium bowl, whisk together all of your eggs, sugar, and cinnamon. Pour the mix in parts over the bread while folding it all together, until all the mix is used. I used my hands, it is a bit easier to make sure all of the bread soaks up the delicious flavors. For the last part mix in your chocolate chips for last umph of flavor.

Spray your baking pan with a little non stick spray, pour the batter in and let cook for about 1 ½ to 2 hours depending on how well your oven works. Just watch it towards that last half hour, and check it with a pick. It is the same as any cake, if crumbs stick, let it bake longer!

Enjoy your leftovers made into pudding to become better leftovers!!!! Yum!


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