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Eggnog Panettone Bread Pudding with Vanilla Sauce

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.

I have included the recipe for the vanilla sauce. It thickened up a bit too much for my liking, so I would probably go with a sprinkling of powdered sugar next time around.

Eggnog Panettone Bread Pudding
Makes about 8 servings

  • 1 1/2 cups eggnog
  • 3 eggs
  • 1 cup sugar
  • 6 cups cubed Panettone bread
  • 1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Lightly coat a 9x5 in. foil lined baking pan with baking spray. Set aside.

2. 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.

3. 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).

4. 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.

Vanilla Sauce

  • 1/2 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 pinch ground cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 1/4 cups whole milk
  • 1 pinch salt
  • 1 tablespoon vanilla extract

1. For vanilla sauce, whisk brown sugar, flour, cinnamon, egg, melted butter, whole milk, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding.

Recipe from


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