Panettone Egg Nog Bread Pudding Muffins: 2nd of our 12 Days of Recipes annual series

December 02, 2018

Panettone Egg Nog Bread Pudding Muffins: 2nd of our 12 Days of Recipes annual series

On the second day of recipes, we suggest you get yourself a box of Panettone & Whole Nutmeg to make some...

Panettone Egg Nog Bread Pudding Muffins

This makes a lovely addition to your brunch buffet but it is also sweet enough for a festive dessert. Don’t forget the whipped cream (and don't forget to enter our contest before December 4th at 11AM).


  • 5 cups of diced Panettone *
  • 3 whole eggs
  • 3 egg yolks
  • ¾ cups granulated sugar
  • 2 cups your favourite egg nog
  • ¼ cup rum
  • 1 teaspoon vanilla extract *
  • 1/8 teaspoon freshly grated nutmeg *
  • Cooking spray
    • *Available from Well Seasoned


  1. Preheat oven to 475 degrees F.
  2. Place water on to boil for a water bath. With a serrated knife, cut your favourite Panettone into ¾ inch dice and transfer to a large mixing bowl.
  3. For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, egg nog, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
  4. Spray a 12 compartment muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
  5. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Serve warm with vanilla scented whipped cream.


Prep Time:

30 Minutes

Cook time:

20 Minutes

Yield: 12 Muffins

•• Click here to enter our contest to win some Panettone & Whole Nutmeg - Closes Noon on December 4th ••

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