Panettone Bread Pudding
This easy panettone bread pudding transforms your festive bread into a warm, custardy dessert that’s perfect for cozy winter nights. With its rich texture and aromatic flavors, panettone makes the ultimate base for bread pudding.
Why you’ll love this recipe:
- Easy prep with just 4 ingredients – Panettone’s natural sweetness and vibrant flavors means you only need a simple custard mixture to create an incredibly rich and satisfying bread pudding.
- Smart & budget-friendly – A delicious way to use up any leftover panettone or stock up, like I do after Christmas when they go on sale.
- Customize it any way you want – Add in your favorite fruits or nuts and/or serve it with your favorite toppings.
If you love bread pudding, you must also try my Croissant Bread Pudding, Brioche Bread Pudding, and Eggnog Bread Pudding.
Ingredients you’ll need & substitutions
- a full or partial loaf of panettone bread (plain, classic, or chocolate chip)
- large eggs
- whole milk – or skim milk with a splash of cream
- granulated sugar – you can also use brown sugar if you prefer
- optional toppings like fruit or nuts
How to make panettone bread pudding:
(The full written and printable recipe is further below.)
Step #1) Cut the panettone into large chunks and place into a greased 9×13″ casserole dish.
Step #2) In a large bowl, whisk together the eggs, milk, and sugar until combined.
Step #3) Pour the mixture evenly over the bread cubes. Let stand for 20 minutes.
Step #4) Meanwhile, preheat the oven to 350F. Add additional toppings if desired and bake for 45 minutes or until golden on top.
How to serve:
Panettone bread pudding is best served warm and with a dusting of powdered sugar if you want some extra sweetness. For special occasions, top with a dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel sauce or hard sauce, like this Bourbon Butter Sauce.
Storing & freezing instructions:
Storing: Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Freezing: Let the bread pudding cool completely, remove from the baking dish, then wrap it tightly in plastic wrap and a layer of aluminum foil. Store in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F (175°C) oven until heated through. For individual portions, microwave on low until warm.
Recipe FAQs:
Absolutely! Brioche, challah, or even leftover croissants will work. Double the sugar and add some orange zest and a splash of vanilla to compensate for the flavor.
Yes! Assemble the bread pudding and let it soak in the custard mixture, then cover and refrigerate for up to 12 hours. Bake it fresh when you’re ready to serve.
Reheat individual portions in the microwave for 30–60 seconds, or cover the entire dish with foil and warm it in a 350°F (175°C) oven for 10–15 minutes.
If you’ve tried this Panettone Bread Pudding Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Panettone Bread Pudding
Ingredients
- 1 panettone bread loaf, (600-680g) **see notes for recipe adjustment for a partial loaf
- 6 large eggs
- 3 cups whole milk, or 2 & 3/4 cup skim milk mixed with 1/4 cup cream
- 1/3 cup granulated sugar
- optional toppings like fruit or nuts
- optional powdered sugar, whipped cream, or vanilla ice cream for serving
Instructions
- Cut the panettone into large chunks and place into a greased 9×13" casserole dish.1 panettone bread loaf
- In a large bowl, whisk together the eggs, milk, and sugar until combined.6 large eggs, 3 cups whole milk, 1/3 cup granulated sugar
- Pour the mixture evenly over the bread cubes. Let stand for 20 minutes.
- Meanwhile, preheat the oven to 350F. Add any additional toppings if desired and bake for 40-45 minutes or until the center is set and golden brown on top.
Yummy! It’s so easy to make and tastes amazing! I love that I can prepare it ahead of time and usually add some blueberries on top.