Panettone Bread Pudding

This easy panettone bread pudding transforms your festive bread into a warm, custardy dessert that’s perfect for cozy winter nights.

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 40

Servings servings

Calories 378

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

Cut the panettone into large chunks and place into a greased 9x13" 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.

Leftovers can be covered and stored in the fridge for up to 3 days.

**For a partial loaf - reduce the custard mixture to use 4 large eggs, 2 cups milk, 1/4 cup sugar and follow the rest of the recipe as instructed.