Panettone Bread Pudding – ReBoot

A Holiday reboot from the many holiday dinners, I’ve hosted over the years.  A Bread Pudding, made with Panettone, macerated dried fruit, and soaked in Egg Nog.  Not  the lightest of deserts, but one that does celebrate the Holidays.

From Wikipedia:

Bread pudding is a bread-based dessert popular in many countries’ cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

Unfortunately, it is rather late to macerate your dried fruit the RogueChef way, and soak it all in booze and spices for 90 days.  So we will need to cheat a bit.  I’ll add those notes below.

Panettone Bread Pudding - ReBoot

Rich and Creamy, Luscious and Eggy, Packed with macerated fruit and a subtle kick from good bourbon.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 People


  • 2 cups Macerated Fruit See my notes
  • 1 ea Panettone Diced ~ 1" thick
  • As Needed to cover Egg Nog See my recipie
  • 1/2 Stick Butter Unsalted Softened,
  • 1/2 cup Brown Sugar


  • Foam out 1/2 the butter in a heavy skillet
  • Working in batches; Add diced panattone and toss to brown; move to heat resistant mixing bowl; repeat
  • Add macerated fruit and toss
  • Add Egg nog to cover and toss; rest 15 minutes and repeat.
  • Move to shallow buttered baking pan, (13x9); douse with egg nog again; Scatter with more macerated fruit; Dust with brown sugar; and rest in fridge at least 2 hours; or overnight.
  • Preheat oven to 350°F with rack in middle.
  • Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.


I'll take 1/2 cup each of Golden raisins, dark raisins, dried cherries, dried cranberries, dried apples (diced to 14/"), and dried apricots (diced to 14/").
Zap a cup of bourbon in the microwave for 30-60 seconds.   We want it heated, not boiling, and most especially NOT ON FIRE..
Mix them in heat proof container, mix in a tsp each of cinnamon, nutmeg, allspice, and mace, (one might add a touch of curry powder for an exotic taste / scent), and add the heated bourbon
Place in an airtight jar and let sit for at least 2 hours and up to 24 hours
-------   Service note   -------
I usually serve this with either a Bourbon whipped cream, a Whiskey Hard Sauce, or perhaps an EggNog Ice Cream.
Tried this recipe?Let us know how it was!

  Filed under: Bread, Dessert, ReBoot, Vegetarian

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