This is a print preview of "Panettone Bread Pudding" recipe.

Panettone Bread Pudding Recipe
by Patricia Turo

Panettone Bread Pudding

A great way to use all the leftover Panettone and great for Christmas or New Years dessert.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 8


  • 6 cups homemade or store bought Panettone
  • Custard
  • 6 large eggs
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • Sauce
  • 4 tablespoons Whiskey
  • 1 cup confectionery sugar
  • 1 1/4 sticks butter, softened (2 tablespoons for greasing the baking dish)
  • Other Things Needed
  • 8” x 8” baking dish


  2. In bowl beat the eggs, milk, cream, sugar and the vanilla extract and set it aside.
  4. Grease the baking dish with 2 tablespoons butter. Remove any dark sections of the Panettone and discard them. Cut the Panettone into square chunks and put them into the baking dish. Pour the custard over the top and move it gently around making sure that all the chunks are covered with the mixture. Place it in the refrigerator for 2-3 hours or overnight. It is very important that it has absorbed the custard otherwise the inside of the Panettone will be dry.
  5. Place the pudding in the middle of the oven and cook for 45 minutes to an hour. After 45 minutes @ 350ºF test it with a skewer, if it comes out dry and the top is a golden brown it is done. You might have to cook it for another 10-15 minutes.
  6. Cool to room temperature before cutting.
  7. SAUCE
  8. Melt the butter and the confectionary sugar in a double boiler continually stirring. Remove from the heat and add whisky. You can use Amaretto if you prefer, but if you don’t want to use alcohol, serve it warm with crème anglais
  10. Keep the Panettone bread pudding refrigerated.
  11. Note: You can also add chocolate bits and/or roasted almonds to the pudding.