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Pear and Cranberry Panettone Pudding

Makes: 6 to 8 servings
Prep 20 mins Bake 350°F 35 mins Stand 20 mins
Pear and Cranberry Panettone Pudding
Ingredients
  • 3  large pears; peeled, cored and sliced
  • 2  tablespoons  butter
  • 1  tablespoon  sugar
  • 1/2  teaspoon  ground cinnamon
  • 1/2  cup  cranberries, dried (or raisins)
  • 1 1  inch slice  panettone
  • 3  eggs
  • 2  cups  eggnog (or half-and-half or light cream plus 1/4 cup granulated sugar)
  • 1  teaspoon  vanilla
  •  Powdered sugar
  •  Dried cranberries (optional)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 462,
  • Fat, total (g) 20,
  • chol. (mg) 149,
  • sat. fat (g) 6,
  • carb. (g) 63,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 23,
  • pro. (g) 11,
  • vit. A (IU) 437,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 209,
  • Potassium (mg) 281,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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