Eggnog Panettone Bread Pudding

Welcome to the Eggnog Party week, sponsored by Safest Choice pasteurized eggs!  As promised in last week's post, I'll be sharing recipes using eggnog as the main ingredient prepared with Safest Choice eggs.

As most of you know I love Italy; I try to keep that love alive with food!  Therefore when I was contemplating what to make with eggnog, I quickly thought of blending American and Italian traditions.  Eggnog, an American Christmas tradition,  arrived in the English colonies around 1795.  This dairy & liquor beverage still seems popular today, so much so that December 24 is National Eggnog Day.  In Italy, you can't celebrate Christmas  without panettone.  Pane means "bread" in Italian, and the suffix -ttone transforms "bread" to "large cake". Mike and I tasted our first panettone about two years ago; our Italian class had a Christmas party and our teacher brought it to share.  I was a little apprehensive to try it, thinking it would taste abysmal like the American fruitcake.  Thank goodness, this is infinitely more palatable.  Unlike the heavy fruitcake most of us know, panettone is delicate, buttery, light, and a moist bread.  Panettone bread rises into a domed shape, reminiscent of Italian church's {aka duomo} cupulas.  It has floral notes of lemons and oranges, along with the raisins.  Panettone is typically eaten for breakfast; sliced and served with or without whip cream.  Sales are limited to the Christmas season, but panettone can be readily found in most St. Louis grocery stores. 

I hope you enjoy the combination of these two traditions.  The eggnog panettone bread pudding is best served warm right out of the oven with a spoonful of caramel-rum sauce and a dollop of freshly whipped cream.  This is an easy recipe, making for a stressless holiday breakfast or brunch buffet, but your guests will think you spent hours preparing this special delight. 


Thank you Safest Choice Eggs, for sponsoring this Eggnog Party.  It's been a joy creating this for you!

Okay readers, here is your chance to WIN some great things from Safest Choice.  They are giving away two baking prize packs valued at $500 each!  Two (2) Grand Prizes: consisting of one (1) $200 Amex gift card, one (1) Sur La Table® Platinum Professional Bakeware, 7-Piece Set, and one (1) Sur La Table® Silicone Snowman Spatulas, Set of 2, One (1) Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value (“ARV”): $501.96 each.   JUST ENTER THE RAFFLE BELOW.


For a printer friendly recipe CLICK HERE 

Ingredients for Eggnog Panettone Bread Pudding 

(Makes enough for one 11"x7" baking dish)


  1. Cube the Panettone bread loaf into 1 inch pieces; place in a large bowl.

  2. In a medium bowl, whisk together eggnog and beaten egg.  Pour over the cubed panettone, gently toss to coat the bread.  Let it soak up to 30 minutes.

  3. Preheat oven = 300 F.  Spray baking dish with nonstick spray, set aside.

  4. After the panettone is done soaking in the eggnog mixture, transfer all contents to the prepared baking dish.

  5. Place the filled baking dish into a larger pan, fill with water at least halfway up the baking dish.  This is known as a Bain-marie or water bath.  This bakes the Eggnog Panettone Bread Pudding gently and maintains a more regulated temperature.
  6. Bake for 50-60 minutes on the middle rack on the oven.  The top should brown and have a crisp crust. 
  7. Keep up to 7 days in the refrigerator.

Optional topping/serving suggestion- Drizzle with a Caramel Rum Sauce and a dollop of freshly whipped cream.

Ingredients for Caramel Rum Sauce

  • 1/2 cup water (or less)
  • 1 cup granulated sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup Rum
  • 4-6 Tbsp butter

Directions for Caramel Rum Sauce

  1. In a heavy bottomed 2 Qt sauce pan, heat sugar.  The sugar will brown and then begin to melt, be sure to stir continuously with a high temperature whisk or wooden spoon.
  2. Once the sugar has turned a dark amber color, carefully add the butter.  Whisk until melted.
  3. Remove from the heat and add the whipping cream, whisk until smooth.
  4. Add Rum and stir into the mixture.  If your sauce to too thick for your liking, add a little water.  I decided to make mine like the consistency of thin pancake syrup, therefore I added more water. 
  5. Allow to cool, then pour into a glass container or mason jar.  Will store in the fridge for 2 weeks.