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 | Print |
Author: Shannon Hepburn
Ingredients
- 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
Instructions
- Soak the cranberries in the hot water or heated brandy for 15 minutes, then drain. If using brandy, reserve for another use.
- 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 in the eggnog mixture. Gently toss the bread cubes to fully coat. Let stand 30 minutes before baking.
- Preheat oven to 350. Bake until the pudding is golden and just set, 40-45 minutes. Serve warm or at room temperature.
EAT WELL AND BE WELL