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.
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.