Bread pudding made with eggnog and lofty leftover panettone? That’s a festive brunch dream come true. Brimming with almonds and cranberries, this bread pudding is soaked in an eggnog custard overnight before being baked to tender perfection. Consider it the last holiday hurrah for your yuletide sweets.
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- 1 (1-pound) loaf (about 454 grams) panettone, cut into 1-inch cubes (see Note)
- 4 cups (960 grams) prepared eggnog
- ¼ cup (57 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed dark brown sugar
- ½ cup (100 grams) granulated sugar
- 5 large eggs (250 grams), room temperature
- 1 teaspoon (2 grams) ground nutmeg
- 1 teaspoon (2 grams) ground cinnamon
- 1¼ cups (141 grams) sliced almonds, divided
- ½ cup (100 grams) fresh or thawed frozen cranberries
- Spray a 9-inch baking dish with baking spray with flour.
- In a large bowl, toss together panettone cubes and eggnog. Let stand for about 20 minutes.
- In a medium saucepan, melt butter over medium heat. Whisk in sugars, and cook, whisking occasionally, until moistened and combined, about 2 minutes. Remove from heat. Whisk in eggs, nutmeg, and cinnamon until smooth. Pour egg mixture over panettone mixture. Gently fold in 1 cup (113 grams) almonds. Spoon into prepared pan. Cover with plastic wrap, and refrigerate for 4 hours or up to overnight.
- Preheat oven to 350°F (180°C).
- Unwrap pan; loosely cover with foil.
- Bake until edges are slightly set, 55 minutes to 1 hour. Uncover and sprinkle with cranberries and remaining ¼ cup (28 grams) almonds. Bake until almonds are lightly golden brown and an instant-read thermometer inserted in center registers 170°F (76°C), 20 to 25 minutes more. Let cool for 5 minutes. Serve warm.