Panettone Bread Pudding

People have been making bread puddings for centuries as a clever way to use up every bit of bread, no matter how stale. And that goes for sweet breads, too! Panettone bread pudding is decadent and rich, with cubes of the fruit-studded Italian bread soaked in a creamy egg custard and baked. It’s a wonderful Christmas morning breakfast casserole for the family, but it’s also very good for dessert, especially when served with a scoop of ice cream. Don’t wait for your panettone to get stale; pick up an extra loaf just for this bread pudding recipe.

What is panettone?

Panettone is often confused with fruit cake because it contains dried fruit and nuts and appears during the holidays. However, it’s neither a cake nor sticky sweet. Panettone is a traditional sweet Italian bread with a light and airy texture. It’s so delicate that bakers turn the loaves upside down to cool in order to preserve the open texture and soft crumb. Slice into a tall panettone loaf, and you’ll often find raisins, golden raisins, candied citrus peel and sliced almonds scattered throughout.

Loaves of sweet panettone baked inside tall, brown wrappers are available during the holidays in grocery stores, at Italian bakeries or through mail-order sites. While panettone is perfect to nibble on with a cup of coffee or tea, it’s also ideal for repurposing into recipes like French toast and our panettone bread pudding recipe.

Ingredients for Panettone Bread Pudding

• Panettone bread: Look for premade panettone loaves at the store—you can’t miss the colorful boxes during the holiday season. You can also use leftover homemade panettone sliced into cubes.
• Eggs: Use large eggs to bind the bread pudding together and create a rich flavor. (Psst: Use room-temperature eggs for more consistent results in baking recipes like this one.)
• Heavy cream: Use heavy cream (or whipping cream) to make the liquid batter that soaks into the panettone pieces, giving them a creamy, custardy texture.
• Whole milk: Blend milk with the cream and eggs to make the batter. Whole milk adds the creaminess you want for bread pudding; nonfat or 2% milks just don’t have the heft.
• Sugar: Since panettone is already sweet, the custard only needs 1/2 cup of granulated sugar.
• Melted butter: The recipe calls for salted or unsalted butter. To achieve a deeper flavor, brown the butter before blending it with the other ingredients.
• Vanilla extract: Always use the best vanilla extract instead of imitation vanilla for your baked goods. It just tastes better.
• Salt: There’s only a dash of salt in the bread pudding, just enough to work behind the scenes to enhance the overall flavor.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a large bowl, blend the eggs, heavy cream, milk, sugar, melted butter, vanilla extract and salt.

Step 2: Add the bread

Add the cubed panettone to the bowl and gently toss to coat it in batter. Let the panettone stand in the batter for 15 minutes or until the bread softens.

Editor’s Note: For the best texture in the finished dish, bread pudding should be made with stale or toasted bread. If your panettone isn’t stale, spread the bread cubes on a sheet pan and bake them in a 350° oven until they’re lightly toasted.

Step 3: Bake the bread pudding

Pour the bread mixture into a greased 13×9-inch baking dish. Bake the bread pudding, uncovered, until it’s puffed and golden brown and a knife inserted into the center comes out clean, about 40 to 45 minutes.

Step 4: Serve with your favorite toppings

Serve slices of panettone bread pudding warm with optional toppings like whipped cream or vanilla ice cream.

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Panettone Bread Pudding Variations

• Add brown sugar: To give this recipe for bread pudding with panettone some caramel flavor, whisk 1/2 cup of light brown sugar in with the melted butter until it’s dissolved. Then, add the brown sugar-butter mixture to the batter ingredients.
• Add a splash of spirit: Stir a little liqueur or spirits into the creamy batter. You could add amaretto, Baileys, brandy, spiced rum or Calvados.
• Add orange flavor: Zest a fresh orange into the batter or over the bread pudding just before baking. It’s easiest to zest citrus with a box grater or Microplane zester.
• Make it in a loaf pan: Divide the mixture between two greased 9×5-inch loaf pans. Give one away as a holiday gift!

How to Store Panettone Bread Pudding

If you have leftover panettone bread pudding (doubtful!), let it cool to room temperature and then wrap the pan with storage wrap. Store the bread pudding in the refrigerator.

How long does panettone bread pudding last?

Refrigerated bread pudding with panettone lasts up to four days. It’s essential to keep bread pudding tightly covered so that it stays moist and creamy.

Can you freeze panettone bread pudding?

Yes, freezing this dish is another storage option. Let the panettone bread pudding cool completely. Cover the dish tightly with two layers of storage wrap or portion it into smaller, freezer-proof containers. You can keep bread pudding in the freezer for up to three months, although it will have the best flavor and texture within the first month or two of freezing.

How do you reheat panettone bread pudding?

Heat panettone bread pudding in the oven. Cover the pan with foil and place it in a 350° oven until it’s heated through. Remove the foil for the last 5 to 10 minutes to let the top crisp up. If the bread pudding is frozen, let it thaw in the refrigerator overnight before reheating.

Panettone Bread Pudding Tips

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How do you know when panettone bread pudding is set?

A good bread pudding is creamy and custardy, so it’s important not to overbake it. When the bread pudding is done, it will be golden brown over the top. A toothpick inserted into the pudding should come out clean or nearly clean, and there should still be a little wobble at the center.

How should you serve panettone bread pudding?

One of the best things about sweet panettone bread pudding is its versatility. It’s delicious served warm right out of the oven, but it can also be served at room temperature or even cold. Top slices of the bread pudding with a dollop of homemade whipped cream or the best vanilla ice cream you can find. Warm slices of the bread pudding are delicious topped with sweet sauces, like caramel sauce, lemon dessert sauce or hard sauce made with nutmeg and rum.