Eggnog Bread Pudding

It's December, and it's time for holiday desserts!  Inspired by Giada's recipe, this bread pudding is oh-so-rich and sweet.  Every winter, I end up experimenting with different bread puddings, and this year won't disappoint.  The only catch to this specific bread pudding is that you'll likely find that the main ingredient, the panettone, is typically available solely during the holiday season.  (*Not sure what panettone looks like or where to find it?  It's a sweet Christmas bread filled with candied fruits that, I believe, originated in Italy but is a holiday staple across many parts of the world.  You can find it in almost any speciality food store once November rolls around, or you can make your own.)

I made this eggnog bread pudding during one of the first real snowfalls of 2013, and it was a delightful dessert (and later on, as a breakfast food).  I topped it with a cinnamon and molasses whipped cream, recipe to follow.

During the snowy winter months, I have to admit that I've collected snowflakes on contrasting dark-colored paper to marvel at their singularity.  For the sentiments that snowflake collecting brings, and for winter treats, here's Mark Mothersbaugh's "Snowflake Music" from the fabulous Rushmore soundtrack.

Ingredients:
The Bread Pudding:
--1 large (1 lb.) panettone loaf
--10 large eggs
--6 c. eggnog (you could make your own, of course, but a tasty half gallon from your local grocer will do just fine)
--1/2 c. turbinado sugar
--1/2 c. dark brown sugar
--2 tsp. vanilla extract

*Note: it's best to make this the night before you plan to serve it so the pudding can have time to "marinate" in the refrigerator!

The Cinnamon Molasses Whipped Cream:
--1 pint heavy whipping cream
--1 tbsp. cinnamon
--2 tsp. molasses
--1/4 c. dark brown sugar

Preheat oven to 350 degrees F.

Butter a 13 x 9 baking dish and set aside.  Remove your panettone loaf from its wrappers and cut into roughly 1" cubes.  Arrange the cubes in the baking dish and set aside.

In a large bowl, beat the eggs, eggnog, sugars, and vanilla until well blended.  Pour over the panettone cubes, cover with plastic, and place in the fridge overnight.  (In a pinch, you don't need to let the bread pudding sit--you can put it in the oven right away.)

Bake uncovered for 45-50 min, or until the center puffs and the pudding is set (believe me, you'll know when this happens, and if you check too soon, the pudding will look like it's never going to set). Remove and allow to cool.

You can also make the whipped cream a day in advance, or immediately before you're ready to serve your bread pudding.  Either way, it's quick and easy.  In a large bowl, beat the ingredients on medium speed for approximately 5-7 minutes, or until the whipped cream forms stiff peaks.

Cut and serve your eggnog bread pudding with a (very large) dollop of cinnamon molasses whipped cream.