Looking for ways to use up leftover Panettone? Bake it up in this comforting bread pudding and use eggnog in place of heavy cream. Eggnog Panettoni Bread Pudding has all of the best holiday flavors in one bite.
Are there any other Panettone fans out there? I wanted to try out a recipe to use up some panettone so I adapted a recipe from One Stitch Two Stitch. For my recipe I combined both panettone and eggnog.
If you would prefer, you could use heavy cream instead of eggnog. Alternatively, you could use a raisin bread or cinnamon bread with the eggnog too. It is very adaptable.
Recommended Eggnog Recipes
Eggnog Panettone Bread Pudding Recipe
- 9″x5″ Loaf Pan
- 1 1/2 cups eggnog
- 3 eggs
- 1 cup sugar
- 6 cups cubed Panettone bread
- 1/2 tsp. vanilla extract
- Preheat oven to 350 degrees. Lightly coat a 9×5 in. foil lined baking pan with baking spray. Set aside.
- Using and electric mixer, mix eggnog, eggs and sugar on medium speed for about a minute; then add in vanilla extract and nutmeg, and mix for another 30 seconds.
- Cube the slices of bread and add them to the eggnog mixture. Mix on low-speed for 30 seconds. Let the bread/eggnog mixture sit for at least 10 minutes (this lets the bread absorb all the eggnog).
- Pour bread mix evenly into prepared pan and bake for about 40-45 minutes or until knife inserted near center comes out clean. Cool for at least 20 minutes. Lift out of pan and slice.
Adapted from One Stitch Two Stitch.