Eggnog Panettone Bread Pudding Recipe

Name: Eggnog Panettone Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced); 3 whole eggs; 3 egg yolks; 3/4 cup sugar; 2 cups half-and-half; 1/4 cup rum; 1 teaspoon vanilla extract; 1/8 - 1/4 teaspoon freshly grated nutmeg; vegetable oil cooking spray; vanilla ice cream (optional); whipped cream (optional)

Servings: persons

1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cup sugar
2 cups half-and-half
1/4 cup rum
1 teaspoon vanilla extract
1/8 - 1/4 teaspoon freshly grated nutmeg
vegetable oil cooking spray
vanilla ice cream (optional)
whipped cream (optional)

1
Preheat oven to 475 degrees F.
2
Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
3
For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
4
Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit inches.
5
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
6
Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
7
Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced), 3 whole eggs, 3 egg yolks, 3/4 cup sugar, and more.

Yes, Eggnog Panettone Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Panettone Bread Pudding

How did you like this recipe?

Frequently Asked Questions