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Panettone Eggnog Bread Pudding

A wonderful festive breakfast or dessert.


½ cup dried cranberries
¼ cup hot water or brandy, heated
2 loaves Panettone, cut into 1 inch cubes - about 8 cups (half panettone and half raisin bread will also work)
½ cup sugar
3 eggs, lightly beaten
2½ cups eggnog
1 tablespoon vanilla extract
butter, for preparing the pan
drizzle of maple syrup

Soak the cranberries in the hot water or heated brandy for 15 minutes, then drain. 

In a large bowl whisk together the eggs, sugar, eggnog, and vanilla extract.

Cut the panettone into 1 inch cubes and spread in a buttered baking dish.

Scatter the cranberries over the top, then pour the eggnog mixture over the top.

Gently toss the bread cubes to fully coat, then drizzle maple syrup over the top.

Let stand 30 minutes, or store in the fridge overnight, before baking.

Preheat oven to 350.

Bake until the pudding is golden and just set, 40-45 minutes.

Serve warm or at room temperature with ice cream, whipped cream, or use that leftover brandy to make some sauce.