Take-out Tuesday, Bacon & Eggnog Panettone Pudding

the Painted Apron

8 years ago

Here’s a twist on a breakfast casserole that will also help you use up your leftover Panettone and eggnog

We enjoyed this for a festive New Year’s Day brunch watching the Rose Parade

It is so easy to make the day before and put in the oven the next morning

I always cook bacon in the oven if I don’t need the fat for sauteing something else. I think this method really enhances the flavor, not to mention how easy it is to cook and clean up.

Drizzle the cubes with melted butter

Mix in the bacon pieces and then pour the eggnog mixture over all

Leftovers reheat beautifully in the microwave also

This pudding is sweet and rich, so a small serving goes a long way

This recipe would be good with sausage too~

Bacon & Eggnog Panettone Pudding

Course Bread, Breakfast, Brunch

Cuisine American, Italian

Keyword bacon panettone bake, bread pudding, eggnog bread puccing, Panettone pudding

Prep Time 10

Cook Time 40

Ingredients

1 tsp vanilla
1 tsp almond emulsion or extract
4 eggs
4 T butter melted
salt & pepper
2 cups eggnog
1 16 oz. Panettone
8 slices thick applewood smoked bacon cooked and cut in 1 inch pieces

Instructions

Cut Panettone into 1 inch cubes.
Place in sprayed or greased shallow baking dish. Drizzle cubes with melted butter.
Mix in bacon pieces and arrange cubes in an even layer in dish.
Beat eggs, add eggnog, salt and pepper, vanilla and almond emulsion and stir to thoroughly combine.
Pour over bread cubes. Push bread down into eggnog mixture to submerge and soak.
Cover and refrigerate several hours or overnight before baking.
Bake at 350 for 40 minutes or until set.

Enjoy!

Here are a few more of my favorite breakfast casseroles made with other types of bakery breads

Sausage Gravy Biscuit Bake combines biscuits and sausage in a creamy white gravy