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Pear and Cranberry Panettone Pudding

Make this versatile panettone bread pudding for a dinnertime dessert or a brunch entree.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 35 mins 350°F
  • Stand: 20 mins

Pear and Cranberry Panettone Pudding

Directions

  1. Preheat oven to 350 degrees F. Peel, core, and slice three large pears; saute in hot butter until softened. Arrange pears in a greased 3-quart rectangular baking dish. Sprinkle pears with sugar, ground cinnamon, and dried cranberries or raisins. Top with panettone, tearing to fit. In a medium bowl whisk together eggs, eggnog (or half-and-half or light cream plus sugar) and vanilla. Pour over panettone in dish; press down lightly with the back of a spatula or large spoon to moisten all the bread. Bake, uncovered, for 35 minutes or until egg portion appears set. Let stand for 20 to 30 minutes before serving. Sprinkle with powdered sugar; serve warm. If desired, sprinkle with additional dried cranberries. Makes 6 to 8 servings.

Nutrition Facts (Pear and Cranberry Panettone Pudding)

  • Per serving:
  • 462 kcal cal.,
  • 20 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 149 mg chol.,
  • 209 mg sodium,
  • 63 g carb.,
  • 5 g fiber,
  • 23 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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