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Panettone Eggnog Bread Pudding

December 10, 2012
by Shannon Hepburn

I went searching for the perfect bread pudding and saw so many different variations I liked that I ended up creating my own.  With a little maple syrup drizzled on top it’s a decadent holiday breakfast.  Serve it with a scoop of ice cream or a dollop of whipped cream and you’ve got dessert.

Several of the recipes I saw gave directions for assembling the ingredients the night before and chilling in the fridge until morning.  I’m not sure how well the panettone would hold up. It’s certainly worth a try.  You may end up with a more dense pudding. This recipe is not overly wet, so it may enjoy the extra soaking time. Otherwise, you can make this a day or two ahead and reheat before serving.

Panettone Eggnog Bread Pudding
  • ½ cup dried cranberries
  • ¼ cup hot water or brandy, heated
  • 2 loaves Panettone (or one loaf if you plan on making only half of the recipe), cut into 1 inch cubes - about 8 cups (Red Hen raisin walnut would work nicely here)
  • ½ cup sugar
  • 3 eggs, lightly beaten
  • 2½ cups eggnog
  • 1 tablespoon vanilla extract
  • smidge of butter
  1. Soak the cranberries in the hot water or heated brandy for 15 minutes, then drain. If using brandy, reserve for another use.
  2. In a large bowl whisk together the eggs, sugar, eggnog, and vanilla extract.
  3. Cut the panettone into 1 inch cubes and spread in a buttered baking dish. Scatter the cranberries over the top, then pour in the eggnog mixture. Gently toss the bread cubes to fully coat. Let stand 30 minutes before baking.
  4. Preheat oven to 350. Bake until the pudding is golden and just set, 40-45 minutes. Serve warm or at room temperature.