I've been slow in posting, I wish I could say it is because I was traveling or having lots of company, but, no, just not feeling too motivated. Plus back spasms have me in knots, literally, never know when one will have me in its grip.
I wanted to share this recipe I adapted from Taste of Home. The original recipe called for eight cups of stale, unfrosted cinnamon rolls and one cup raisins. I substituted nine cups of panettone, cubed, and eliminated raisins as the bread has them and other dried fruit. Panettone is a sweet bread originating in Milan and enjoyed for Christmas and New Year's in Italy and other parts of Europe. (Clicking on the word will take you to a brief history, if interested).
It is so easy you can whip one up for tomorrow, before the diets begin in earnest. This makes six servings.
Panettone Bread Pudding (adapted from Taste of Home)
9 cups cubed panettone, roughly half of a large (2 lb.) loaf
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
1/4 teaspoon nutmeg (I used a pie spice blend including cinnamon, nutmeg and lemon peel)
Place bread cubes in a three quart slow cooker. In small bowl, whisk together eggs, milk, sugar, butter, vanilla and nutmeg. Pour over bread cubes and stir gently. Cover and cook on Low for three hours, or until a knife inserted near center comes out clean.
Joining the lovely Yvonne for On The Menu Monday.