Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens


Recipe Summary

20 mins
35 mins
20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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

462 calories; fat 20g; cholesterol 149mg; saturated fat 6g; carbohydrates 63g; mono fat 5g; poly fat 2g; insoluble fiber 5g; sugars 23g; protein 11g; vitamin a 437.3IU; vitamin c 3.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 72.6mcg; vitamin b12 0.4mcg; sodium 209mg; potassium 281mg; calcium 101mg; iron 2.3mg.