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Eggnog Pannetone Pudding https://www.metro.ca/userfiles/image/recipes/pouding-panettone-lait-poule-10676.jpg PT30M PT1H00M PT1H30M
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 foilPut 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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1x700 g panettone, cut into cubes 3 cups (750 mL) eggnog 2 egg, beaten 1 cup (250 mL) raisins 1/2 cup (125 mL) brown sugar, packed 1 pinch cinnamon (to taste) butter enough to cover the bottom of the cake tin + 2 knobs of butter
Eggnog Pannetone Pudding

Eggnog Pannetone Pudding

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4-6
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

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Ingredients

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  • 1x700 g
    panettone, cut into cubes
  • 3 cups
    (750 mL)
    eggnog
  • 2
    egg, beaten
  • 1 cup
    (250 mL)
    raisins
  • 1/2 cup
    (125 mL)
    brown sugar, packed
  • 1
    pinch cinnamon (to taste)

  • butter enough to cover the bottom of the cake tin + 2 knobs of butter
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Preparation

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.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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