Panettone Bread Pudding Recipe

This Panettone Bread Pudding Recipe transforms the classic Italian holiday cake into an ultra-rich dessert by bathing toasted cubes in a luxurious almond-vanilla custard. Baked gently in a water bath to a golden finish, the airy panettone absorbs the creamy liquid like a sponge, creating a silky, soufflé-like texture that is the ultimate festive indulgence.

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Panettone Bread Pudding Ingredients

The Panettone Base:

• 1 Italian Panettone (about 1.2 pounds): The star ingredient. Its light, yeast-leavened crumb and candied citrus peel provide innate flavor that regular bread lacks.
• 1/3 cup Sliced Almonds: For a toasted crunch on top.
• Unsalted Butter: For greasing the dish.

The Rich Custard:

• 5 cups Half-and-Half: Using half-and-half instead of milk ensures a creamy, substantial custard that isn’t greasy.
• 3 Extra-Large Whole Eggs & 8 Extra-Large Egg Yolks: This high yolk-to-white ratio creates a velvety, pudding-like consistency rather than a rubbery, eggy one.
• 1/2 cup Sugar: Sweetens the custard (panettone is already sweet, so this amount is balanced).
• Flavorings: 2 tsp pure vanilla extract and 1/2 tsp pure almond extract to highlight the bread’s aroma.

How To Make Panettone Bread Pudding

1. Toast the Cubes: Preheat the oven to 350°F. Cut the panettone into 1-inch cubes (you can trim the dark crust if you prefer a uniform texture). Spread the cubes in a single layer on a sheet pan. Bake for 10 minutes until lightly toasted. Crucial Step: Toasting dries out the bread, allowing it to soak up more custard without dissolving into mush.
2. Prep the Dish: Generously butter a 9 by 12 by 2-inch baking dish. Place the toasted panettone cubes into the dish, arranging them evenly.
3. Whisk the Custard: In a very large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla extract, almond extract, and sugar. Ensure the sugar is fully dissolved.
4. Soak: Pour the custard mixture slowly and evenly over the bread cubes. Let it stand for 10 minutes. Press the bread down gently with a spoon to ensure the top pieces get a drink.
5. Prepare the Water Bath (Bain-Marie): Scatter the sliced almonds over the top. Place the baking dish inside a larger roasting pan. Pour very hot tap water into the larger pan until it reaches halfway up the sides of the baking dish. This gentle heat prevents the eggs from scrambling.
6. Bake Covered: Cover the entire large pan assembly with aluminum foil, tenting it so it doesn’t touch the pudding. Cut a few slits in the foil to vent steam. Bake for 45 minutes.
7. Bake Uncovered: Remove the foil. Bake for another 40 to 45 minutes. The pudding is done when it is puffed, light golden brown, and the custard is set (it should jiggle slightly like Jell-O, not wave like liquid).
8. Cool: Remove the pudding dish from the water bath and let it cool on a rack for 15 minutes to firm up before serving.

Recipe Tips

• Why so many yolks? The 8 extra yolks are the secret to the silky texture. Save the whites for an egg white omelet or meringue cookies.
• Panettone Variety: This recipe works with traditional fruit panettone or chocolate chip versions. If using chocolate, you might omit the almond extract.
• The Water Bath: Do not skip the water bath. Custard baked directly in the oven can curdle and separate. The water acts as an insulator for smooth cooking.
• Stale vs. Toasted: Even if your panettone is stale, toast it anyway. The Maillard reaction from toasting adds a depth of flavor that stale bread alone doesn’t have.

What To Serve With Bread Pudding

• Crème Anglaise: A pouring custard doubles down on the luxury.
• Whipped Cream: Unsweetened whipped cream balances the sweet pudding.
• Amaretto: A splash of almond liqueur or a glass of dessert wine pairs beautifully.
• Espresso: The strong coffee cuts through the dairy richness.

How To Store Panettone Bread Pudding

• Refrigerate: Store leftovers covered in the fridge for up to 4 days.
• Reheat: Gently warm slices in the microwave or a low oven. It is also delicious cold, tasting like a dense cake.
• Freeze: You can freeze baked portions. Wrap tightly in plastic and foil for up to 1 month. Thaw in the fridge.

Panettone Bread Pudding Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 68g
• Protein: 14g
• Cholesterol: 320mg

Nutrition information is estimated per serving.

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