Eggnog Bread Pudding

You can use challah bread or brioche in place of the panettone bread in this recipe.

Serves: 2Hands-on: 15 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 2


  • 1 mini-loaf (3.5 oz.) panettone bread
  • 1 oz. mascarpone cheese
  • 1⁄2 cup low-fat eggnog
  • 1 Tbsp. egg white
  • 1 tsp. rum
  • 1⁄8 tsp. nutmeg


  • Slice panettone vertically into six slices, then spread a little bit of the mascarpone cheese on each piece.
  • Spray an 8-by-8-inch baking dish with nonstick cooking spray. Layer the panettone slices overlapping in the dish, cheese-side up.
  • Combine the eggnog, egg white, and rum with a whisk in a bowl and pour the mixture over the bread slices. Cover with plastic wrap and refrigerate 1 hour.
  • Preheat oven to 350°F. Take the plastic off the casserole, sprinkle the nutmeg on it, and bake uncovered for 25 minutes.