Bread pudding – that dessert made with day-old bread soaked in an egg and milk mixture and baked to perfection. Da best. Add in whatever you have on-hand, at your own discretion.

Panettone – An Italian Christmas cake that blows up in the grocery store after Halloween. They come in a million varieties and have a range of additions including chocolate, dried fruit and nuts. This recipe uses a basic but delicious chocolate morsel panettone, but you can use whatever you have left over from the holidays, or just go buy one from the grocery store at the discounted post-Christmas price…it’s a win-win.

Eggnog – Whoever goes through an entire carton of eggnog? The intention is there when you buy it and think how fancy you’re going to be when your guests come over and you’re stirring up rum nogs with a cinnamon stick…but the reality is, it’s hard to drink more than one. So instead of all milk, substitute half for that leftover eggnog when making this recipe.

To prepare the panettone, slice into 1-inch cubes and dry out in the oven for 15-20 minutes at 275 degrees F. While that’s happening, mix the egg base by whisking together five large eggs, one and a half cups eggnog (or canned coconut milk if you don’t have, or are dairy-free) and one and a half cups milk (or coconut milk…I prefer Silk). Add in a teaspoon of cinnamon, a teaspoon and a half of vanilla, a tablespoon of maple syrup, a quarter of a teaspoon of salt and a pinch of nutmeg. When the panettone is dry and cooled, transfer to a 9 x 13 inch baking dish. Sprinkle over your choice of toppings, I like adding chocolate chunks, dried sultana raisins (they plump up beautifully in this recipe) or leftover fresh cranberries. Pour over the egg mixture and press down gently with your hands to soak all exposed panettone.

Cover with plastic wrap and place in the fridge for at least 30 minutes to soak, giving the bread a toss once to make sure every piece of panettone has been given equal opportunity to soak up the liquid. I often leave it in the fridge overnight and make it in the morning as a breakfast dish.

When you are ready to bake, place in a 350 degree F oven for about 35-45 minutes or until set.

Top with confectioners sugar, my Salted Coconut Caramel Sauce and some fresh fruit and get your yoga pants on and indulge!

Panettone Bread Pudding

Serving size: 8-10

Prep time: 1 hour (includes inactive soaking time)

Cook time: 45 minutes

Ingredients:

• 1 large panettone cake, cut into 1-inch cubes
• 5 large eggs
• 1.5 cups eggnog (or canned coconut milk)
• 1.5 cups coconut milk (I prefer Silk)
• 1 tbsp pure maple syrup
• 1.5 tsp vanilla
• 1 tsp cinnamon
• Pinch of nutmeg
• 1/4 tsp salt
• Optional additions: 3/4 cup fresh cranberries, 1/4 cup dried golden or sultana raisins, 1/2 cup chocolate chunks
• Salted Coconut Caramel Sauce

Instructions:

1. Preheat oven to 275 degrees F.
2. Line a baking sheet with parchment paper. Add the panettone cubes in a single layer and dry out in the oven for 15-20 minutes or until fully dry. Cool completely.
3. While the panettone is in the oven, make the egg mixture. Lightly beat the eggs in a large bowl. Add the eggnog, coconut milk, maple syrup, vanilla, cinnamon, nutmeg and salt. Whisk to combine.
4. Evenly spread the panettone cubes into a 9 x 13 inch oven-safe baking dish. Distribute your preferred toppings over the cubes and then pour over the egg mixture, pressing down lightly to help the panettone soak up the liquid. Cover with plastic wrap and put in the fridge for at least 30 minutes, or overnight, pressing down once or twice throughout.
5. Preheat the oven to 350 degrees F.
6. Remove the plastic wrap and place the bread pudding into the oven. Bake for 35-45 minutes, or until the pudding has fully set. Cool for 5 minutes in the dish before serving.
7. Top with confectioners sugar, fresh fruit and caramel sauce.

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