- 1½ pound boxes of Pannetone, cut into 1-1/2-inch cubes, about 8 cups
- 6 large eggs
- ½ cup baking sugar
- 4 cups eggnog
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie seasoning
- Pinch freshly grated nutmeg
- Powdered sugar, for garnish
- Place the bread cubes on a baking sheet a day before preparing the pudding and let rest on the counter overnight or until the bread cubes are dried out.
- Grease a 9 x 13-inch baking dish. Arrange the bread in the dish.
- In the bowl of an electric mixer, beat the eggs and egg yolks on medium speed until they are frothy. Add the sugar and beat the mixture until thick and light lemon colored, about 3 minutes. Add the eggnog, reducing the speed to low, and mix to combine. Add the vanilla, pumpkin pie seasoning and nutmeg and mix to combine.
- Ladle the custard over the bread. (You may need to use your fingers to evenly distribute the ingredients.) Cover with foil and refrigerate overnight.
- The next morning remove from the refrigerator and push the bread down with a wooden spoon to make sure the custard is evenly distributed. Preheat the oven to 375F. Place the pudding in the oven and bake for 20-25 minutes. Open the oven, using heavy oven mitts and with a large spoon, push the bread down. The remaining liquid custard will rise. Spoon the custard evenly over the bread slices. Bake for about 15-20 more minutes or until a skewer inserted into the center comes out barely clean. Sprinkle with powdered sugar. Serve with Spiced Persimmon Compote, if desired.
Must be prepared up to 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator ½ hour before baking.
Serves 8 people.