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Mix together the cubes of panettone, eggnog and the rest of the ingredients, except for the butter.
Let the mix rest for 2 to 3 hours, or until the cake cubes are well saturated. Remove excess liquid, if needed.
Preheat the oven to 375°F (190°C).
Generously butter the bottom of a round cake tin (8 to 9 in in diameter).
Transfer the mix into the tin and press firmly.
Place on a baking sheet and cover the pudding dish with aluminum foil
Put in the oven for 45 to 60 minutes.
During the last 15 minutes of cooking, raise the heat to 425°F (220°C) and remove the aluminum foil.
Pour a dash of eggnog into the pudding and add 2 knobs of butter.
Finish cooking uncovered.
Allow to cool almost completely before removing the pudding from the tin.
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