Thursday, December 24, 2015

Christmas Fruitcake Bread Pudding




Christmas Fruitcake Bread Pudding

1 Panettone, Cubed
8 Eggs
3/4 cup sugar
4 cups Fat Free Milk
Liquor of choice (optional)
1/2 cup Cinnamon chips
1/3 cup Craisins
1/3 cup Currants
1/3 cup chopped dried Apricots
1/3 cup dried Cherries
1 cup roasted whole Pecans

A few days before Christmas slice the Panettone into cubes, then place on two baking sheets and let dry at least a day. Then toast them in a 350oF oven till golden brown and crisp.
Or just toast them, if you are in a hurry.
(THESE STEPS ARE NOT SKIPPABLE YOU CANNOT MAKE THIS EDIBLE WITHOUT REMOVING THE MOISTURE FOR THE MOST PART, THE PANETTONE IS TOO SOFT ON ITS OWN, THESE STEPS MAKE IT STURDY, JUST THE SAME AS MY GARLIC BREAD PUDDING)


Soak the fruit in a bowl in 1-2 cups boiling water, for 30 mins, then drain.
Pre-heat the oven to 350oF
Butter a big baking casserole dish,
Put 1/3rd the Panettone cubes on the bottom, then 1/3rd the fruit and chips and cinnamon chips.
Repeat, until all gone.
Mix the milk, sugar and eggs and pour over the whole thing
Cover and bake 1 hour, then uncover and bake a further 15 mins




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