Well, Mamas and papas out there, I am sure you have all been there… sick kiddos and stuck in the house over the holidays!! Well, that was us this year for New Year’s Eve and New Year’s Day. So, that awesome New Year’s Day brunch we were planning,(not too mention already shopped for… ), we did not end up hosting and we did not ring in the New Year with family and friends. Ya know, sometimes such is life, right! We made the most of it and I made a really nice dinner of crab legs and steaks for me and the hubby and we snuggled our little peanuts and got them feeling much better.
As for the brunch, well we are rescheduling for this weekend for sure! So stay tuned for all of those yummy recipes, they are coming your way after I put them all together this weekend. I did want to share with you the one dish that I did make this New Year. I had gotten a chocolate chip panettone from my mother in law and I turned it into a delicious bread pudding and sent it over for them to enjoy! I’m sure that we all have some extra panettone laying around now that the holidays are over and we either bought too many or received them for gifts or people brought them for dessert and they never got opened. So, a few things I like to do with the leftovers are either make french toast or bread pudding. Either are great for breakfast, brunch or dessert. This recipe is super easy and everyone will love it. You can do it with any type of panettone, but add some additional chocolate chips into the bread pudding if you’re using the chocolate chip panettone.
I hope that you all have a wonderful New Year’s celebration and I wish you all a healthy, happy and prosperous 2019!!
Chocolate Chip Panettone Bread Pudding
- 1-1lb Chocolate Chip Panettone
- 8 eggs
- 3/4 cup granulated sugar
- 4 cups half and half
- 1 tsp vanilla extract
- 1/2 cup semi sweet chocolate chips
- vanilla ice cream, for serving
Directions
- Butter a 9×13 baking dish. Preheat oven to 350 degrees
- Cube the panettone into 1in cubes and place in the buttered baking dish
- In a medium bowl, whisk together the eggs, sugar, half and half and vanilla extract. Pour the custard mixture over the cubed bread and let it sit for about 15-30 min or until the bread has a chance to soak up the custard. Sprinkle the chocolate chips all around the custard soaked bread cubes.
- Place in the oven and bake for 45-60 min or until the bread pudding has puffed up and is light golden, brown on top. There should still be a slight jiggle when you remove it from the oven.
- Cool down slightly and serve warm with the vanilla ice cream. You can also make it ahead and reheat to warm before serving. Or serve it at room temp.
