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Eggnog-Panettone Bread Pudding Recipe

Eggnog-Panettone Bread Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 11-20 of 77

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  • on October 02, 2011

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    Delicious. Still great if the bread dissolves in the liquid while soaking. Just more like authentic pudding.

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  • on December 30, 2010

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    Delish! Very tasty either hot or cold. I've been known to have it for dessert with dinner, then warm up some more for breakfast the next morning.

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  • on December 23, 2010

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    Haven't tried the recipe yet, so I gave it 3 stars until I find the panetonne here. When I do, I'd like to use soy eggnog as I have a dairy-allergic child who LOVES the Silk eggnog they sell at Christmas. Would I still use the same number of eggs and just substitute egg nog for the 1/2 and 1/2, or should I omit the eggs entirely? Thanks.

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  • on December 12, 2010

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    Sooo good! I had planned to make another bread pudding from this site- made Commander's Palace recipe many times in the past. This is better - both are good but this is so quick and easy. I used mini muffins. Our holiday open house for 25 really enjoyed these - I had the 2 left in the morning with coffee- delicious and addictive. Thank you Rachel - merry Christmas!

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  • on January 02, 2010

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    thought I would love this combo---but another recipe I have for Pannetone Bread pudding with amaretto sauce wins out over this. The rum flavor was just too strong--cutting it back would make it better for my tastes.
    I did like the quickness, however, and handiness of using cupcake tins.

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  • on January 01, 2010

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    I used store bought eggnog. As another reviewer said, you can choose to use the cinnamon flavored eggnog, but I didn't have that on hand. I used 2 1/4 cups of store bought eggnog, 1/2 cup of Captain Morgan's Spiced Rum to which I added cinnamon and nutmeg. I used a small loaf of raisin bread (This had the benefit of adding raisins at the same time as being the bread that I bought from the grocery store's bakery that was moist and full of butter. the yield was the same as using half a loaf of Pantone bread. I put some cinnamon and nutmeg on top of the cubed bread as well as what I added to the eggnog mixture. I used the muffin pan in a roaster with a bath of hot boiling water method. The result was a moist, delicious bread pudding. Delicious!

    * I drizzled some eggnog over the pudding with a whipped cream dollop sprinkled with grated nutmeg that added to the deliciousness.

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  • on December 26, 2009

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    Made this for my in-laws for Christmas dessert and everybody raved about it! "Something different". It went together really fast and gave everybody some time to digest dinner before whipping out dessert. The muffin tins I think were a great idea--everybody loves their "own" serving. This one is a keeper!

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  • on December 22, 2009

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    If you follow the recipe exactly you will not be disappointed.It is the best holiday dessert I have made in a long time. Bon Appetit.

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  • on December 12, 2009

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    I used cranberry walnut panettone from Panera Bread Company. I used the mini-muffin pans and served at a holiday party...I was delish and easy...

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  • on December 06, 2009

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    If using store brought egg-nog how much should I use?
    tks

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