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Blue Goose Holiday Dinner Series- Part 1

  • December 22, 2014

This Christmas we partnered with our friend Chef Nancy Crocker of Nancy’s Cravings to create a holiday dinner series. Over the next four days, Nancy will generously be providing all of the recipes that make up a Christmas turkey dinner. Many of these recipes are her own family favourites and some of them have been given a modern or healthier twist. We guarantee that all of them are delicious!

Whether you take away all of the recipes or just one, we hope that they at least inspire you while you and your friends and families come together over food over the holidays. From our family to yours, wishing you all many Eat Well Moments this season!


So I’m sure you’re wondering why I’m starting the series with dessert…the answer…cuz I can and why not!! I’m definitely a carb junky and not always a big sweet tooth. But when the craving hits this is absolutely what I would always want to eat.

Over the next 4 days I’m going to write about all the items, minus a few, that are always a part of my family’s Christmas dinner. Over the years since my children were small I have compiled a bunch of dishes that absolutely couldn’t be missed at our holiday table. My kids are not picky eaters per se but they definitely like the old standards and understand the tradition of food. Like so many families, Christmas can look a little different from year to year. Life changes, people come and go, someone new wants to host but as long as a few key items hit the table it still feels like home to the girls.

One of those dishes is the bread pudding…

It’s chocolate comfort food!! The mix of panettone, chocolate, bananas and cream with a brown sugar cinnamon syrup is so good that even with the turkey coma you can’t help but have a helping…or two!!

As the next few days go by, I’m going to show you how to make a number of dishes that I hope will become a part of your future holiday traditions!


  • Cinnamon Syrup

  • 1 cup water
  • 1 cup (packed) dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon
  • Bread Pudding

  • Butter
  • 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 2 1/2 cups whole milk
  • 1 1/4 cups sugar
  • 2 bananas, sliced
  • 1 cup chocolate chips
  • To make the syrup


To Make the Syrup:

  1. Combine 1 cup of water and brown sugar in a heavy medium saucepan.
  2. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes.
  3. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead.
  4. Cool, then cover and refrigerate (re-warm before serving).

To make the bread pudding:

  1. Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  2. Preheat the oven to 350 degrees F.
  3. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
  4. Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

Loosely Adapted from Giada De Laurentiis recipe