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Eggnog-Panettone Bread Pudding Recipe

Eggnog-Panettone Bread Pudding

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Average Rating:

Total Reviews: 77

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  • on December 21, 2012

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    WARNING!!!! The print version of this recipe calls for pre-heating the oven to 475 degrees, which I did. After baking them for just 15 minutes they were burned. I went to the video demonstration afterward and RR, as she is putting the muffin tin into the oven, makes a comment about turning down the oven temp to 350 degrees!!!! PLEASE, someone at the food network make a correction in the print recipe to TURN DOWN THE OVEN for the baking cycle. I am so sad my first batch is all burned. I will cut off the tops and try it. I'm a good baker and not easily daunted. I will make this again due to the many rave reviews it has received.

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  • on December 18, 2012

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    This is by far, the best bread pudding I have ever tasted!!! Its easy to make and turns out fantastic every time. I've been making it for the past 3 years and will continue to do so each year as a tradition. Thank you, Rachael!!!

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  • on December 05, 2012

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    Oh my goodness! I took these yummy little puddings to a Bible study group this morning. Was a little nervous about it as not everyone likes eggnog, raisins (in the panettone, bread pudding, etc. Those ladies DEVOURED them!!! And no wonder...they taste like Christmas. : Thanks, Rachael, for an amazing holiday recipe!

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  • on December 04, 2012

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    This recipe is THE BEST!! I have made it every year for the last 7 years and it turns out awesome every time. The flavor is great, the consistency perfectly moist and custard-y. You will not be disappointed. Yesterday my mom even brought me over a panettone and said "here, this is for you to make that great bread pudding for me."

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  • on April 16, 2012

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    These are INCREDIBLE! Creamy, spicy and deeeeeeelish!!! Make them! You will NOT regret it! This is a "go to" holiday treat for my family and friends.

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  • on December 28, 2011

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    This was fantastic. I made one in the muffin tin and then I made another batch in custard cups, which made a better presentation. Use a good quality Panettone it makes all the difference. Everyone loved this and I will make again.

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  • on December 28, 2011

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    Wow. A great tasting, very simple to make dessert. This will be made every Christmas.

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  • on December 26, 2011

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    Never fail. Everyone loves it. I make this every year during the holidays and people ask for more! Simple and easy and ... yum!

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  • on December 24, 2011

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    This is awesome! Team it with Giada's Warm Cinnamon Sauce and you've got heaven in a bowl! Instead of individual portions baked in a muffin tin, I made it in a pretty casserole dish with the Warm Cinnamon Sauce on the side for an extended family Christmas last year, and it was the only desert that "sold out"! Of course, it has been requested for this year's Christmas get-together, and I a eagerly obliging.

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  • on December 19, 2011

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    This was my first time making a Rachel Ray recipe, and let me tell you, it is a keeper. I used a 2.5 lb panettone and doubled the recipe. I also replaced the half & half with store-bought eggnog and skipped the booze entirely. The bread puddings were DELICIOUS and they looked so beautiful as individual servings -- you just have to be delicate when taking them out of the muffin tin because they're a little soft. I'd suggest dusting them with confectioner's sugar before serving.

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