Beth's Bread Pudding Recipe | ENTERTAINING WITH BETH

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Spiced rum offers a similar flavor profile at a lower cost

Spray a 12 by 9 casserole dish with baking spray.

Cut the panettone into one inch cubes and place in the casserole dish.

Set aside the panettone while mixing the egg batter.

In a large four cup Pyrex pitcher, crack in 12 eggs.

Add 2 cups of heavy cream to the eggs.

Add 1/3 cup of white sugar, 2 teaspoons of vanilla extract, 2 teaspoons of ground nutmeg, 3/4 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt to the egg mixture.

Whisk the mixture until well combined to create the egg custard.

Pour the egg custard over the bread cubes, ensuring it's evenly distributed but not fully submerging the top cubes.

Cover the casserole with foil and refrigerate for either overnight or 4 hours.

Preheat the oven to 350°F.

Bake the covered casserole for 30 minutes.

Remove the foil and bake for an additional 10 to 15 minutes until puffed up and golden brown.

Allow the bread pudding to cool slightly before dusting with powdered sugar.

Cut the bread pudding into generous squares and serve with a dollop of bourbon scented whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens