Panettone Egg Nog Bread Pudding
This egg nog bread pudding calls for Panettone bread, which is an Italian dessert bread that you can often find in the freezer section of your grocery store. However, you can use any sweetened bread in this recipe.
This recipe calls for premade egg nog, but also gives directions for making it from scratch if you don’t have premade. It is a great way to use up leftover holiday egg nog.
This is a really easy and quick Panettone bread pudding to make! You can dress it up if you like by topping it with nuts, raisin, dried fruit etc.
Panettone Egg Nog Bread Pudding
Yield:
12
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
This Panettone egg nog bread pudding is a great way to use leftovers of either sweet bread or egg nog. Quick and easy to make!
Ingredients
- 1 loaf panettone, halved
- 2 cups egg nog (or 2 cups half and half, 3 egg yolks,3 whole eggs)
- 2 eggs
- ¼ cup rum
- Vegetable oil, as required
- Dash of ground cinnamon, for serving
Instructions
- Warm up your oven to 475 degrees F and boil water in a kettle at the same time.
- Slice the bread and/or chop it into 1’’ cubes; place in a large mixing bowl and set aside.
- Mis the egg nog with 2 eggs and run.
- Pour egg nog mixture over the bread and allow it to absorb
- If not using premade egg nog, crack the eggs into a separate bowl and whisk them thoroughly, along with the egg yolks, half and half, nutmeg, vanilla extract and a splash of rum until well combined.
- Grease a baking pan and place the bread in it.
- Level out the surface with few bread cubes sticking out and place the pan it within a larger roasting pan.
- Fill the pan with the boiling water from the kettle and bake the bread pudding for about 20 minutes or until the surface browns as well as puffs up and a toothpick comes out spotless when inserted into it, thus indicating that the pudding is baked through.
- Take it out of the oven and allow to cool for about 10 minutes
- Serve warm alongside whipped cream or vanilla ice cream, with a dash of cinnamon although it tastes equally well if served cold.
Last Updated on April 21, 2023 by Carleen
