Pear and Cranberry Panettone Pudding

Make this versatile panettone bread pudding for a dinnertime dessert or a brunch entree.

Pear and Cranberry Panettone Pudding
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4 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
20 mins
Bake:
35 mins 350°F
Stand:
20 mins
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Pear and Cranberry Panettone Pudding

Ingredients
3
large pears; peeled, cored and sliced
2
tablespoons butter
1
tablespoon sugar
1/2
teaspoon ground cinnamon
1/2
cup cranberries, dried (or raisins)
1
1 inch slice panettone
3
eggs
2
cups eggnog (or half-and-half or light cream plus 1/4 cup granulated sugar)
1
teaspoon vanilla
 
Dried cranberries (optional)

Directions

  1. Preheat oven to 350 degrees F. Peel, core, and slice three large pears; saute in hot butter until softened. Arrange pears in a greased 3-quart rectangular baking dish. Sprinkle pears with sugar, ground cinnamon, and dried cranberries or raisins. Top with panettone, tearing to fit. In a medium bowl whisk together eggs, eggnog (or half-and-half or light cream plus sugar) and vanilla. Pour over panettone in dish; press down lightly with the back of a spatula or large spoon to moisten all the bread. Bake, uncovered, for 35 minutes or until egg portion appears set. Let stand for 20 to 30 minutes before serving. Sprinkle with powdered sugar; serve warm. If desired, sprinkle with additional dried cranberries. Makes 6 to 8 servings.

Nutrition Facts

(Pear and Cranberry Panettone Pudding)
    Per serving:
  • 462 kcal cal.,
  • 20 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 149 mg chol.,
  • 209 mg sodium,
  • 63 g carb.,
  • 5 g fiber,
  • 23 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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