Holiday Musings on Eggnog

We got back last night from our Christmas break visiting Adam's family. We enjoyed delicious meals, wound up kids high on sugar and lots of chuckles including this reconstructed conversation about holiday adult beverages.

Adam: Are you serving punch at your holiday party? I hear it's the cool new thing.
Zara: People don't drink punch, they don't want all the extra calories. People drink vodka and the men want manly drinks.
Dad: [totally serious] ...manly drinks like eggnog?

Speaking of eggnog, I made a delicious Pannetone Eggnog Bread Pudding for Christmas breakfast. I added orange zest and a handful of extra raisins to pump up the flavor.

Eggnog Pannetone Bread Pudding

12 ounces day-old panettone bread, cut into 3/4-inch pieces
6 large eggs
2 cups eggnog
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
Zest from 1 orange
1/4 cup raisins


Prep:
1. Cut up bread into cubes, place in 1 gallon freezer bag.
2. Whisk together all ingredients and pour over bread in freezer bag.
3. Let soak in fridge overnight.


Bake:
1. Butter a 11x7x2-inch glass baking dish or deep-dish pie plate. Pour bread custard mixture into dish and cover with foil.
2. Place foil-covered dish in a cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 to 40 minutes longer until middle is set and baked.
3. Enjoy.