The Ultimate Panettone Bread Pudding Recipe: A Festive Italian Dessert
For many, particularly those with Italian heritage, the festive season isn’t complete without the iconic presence of panettone. This sweet, dome-shaped bread, often studded with candied fruits and raisins, is a global symbol of Christmas cheer. If you’ve ever found yourself with leftover panettone after the holidays, or simply wish to transform this traditional treat into an even more decadent dessert, then this Italian Bread Pudding with Panettone recipe is your answer. It’s a truly spectacular way to repurpose a classic cake into a rich, comforting, and utterly delicious pudding that will captivate everyone at your table.
I must confess, I once had a complicated relationship with panettone. Growing up, my nonni (grandparents) always had it in the house, often with the adage, “It never goes bad!” While its longevity might be slightly exaggerated (it won’t truly survive a zombie apocalypse, though it feels like it could!), once I moved past its formidable shelf life, I began to appreciate its inherent qualities and endless culinary possibilities. Its rich, buttery texture and aromatic candied fruits make it a perfect base for a myriad of desserts.
The true genius of using panettone in a bread pudding lies in its existing flavor profile. This delightful Italian bread already boasts a complex sweetness from the dried fruits and a subtle, almost brioche-like richness. This means you don’t have to build layers of flavor from scratch; the heavy lifting is already done. All that’s required is a simple, creamy custard to bind it all together. To truly elevate and complement the existing notes of the candied fruit, I love to add fresh orange zest for brightness and a hint of orange liqueur, such as Grand Marnier, which beautifully marries with the traditional brandy notes often found in high-quality panettone.
This Panettone Bread Pudding has become a cherished tradition in my home, especially for New Year’s celebrations. It consistently disappears quickly, delighting everyone, even those who claim not to be fans of panettone itself. Consider this recipe your secret weapon to convert any panettone skeptic! While it’s undeniably a show-stopping dessert, its comforting warmth and wholesome ingredients also make it an exceptional breakfast or brunch item, perhaps with a drizzle of maple syrup and a sprinkle of fresh berries.
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What is Panettone? An Italian Culinary Staple
Panettone is a traditional Italian sweet bread, originally from Milan, renowned for its distinctive tall, dome shape and soft, airy texture. This yeast-leavened bread is a labor of love, requiring a long proofing process that contributes to its characteristic lightness and rich flavor. Traditionally, panettones are generously studded with a vibrant mix of candied orange peel, citron, and raisins, which infuse the bread with a delightful fruity aroma and sweetness. Some artisan versions even include a hint of liqueur, further enhancing its complex profile.
While the classic version remains a beloved staple, the market has seen an exciting evolution of panettone flavors. Today, you can find gourmet variations featuring delectable additions like rich chocolate chips, bright lemon cream, savory pistachios, or even luxurious tiramisu fillings. These modern interpretations offer a fantastic way to experience panettone beyond its traditional form, appealing to a wider range of palates. Its unmistakable tall dome shape is usually preserved, and it’s typically sold in elegant tall boxes, often adorned with beautiful wrapping, making it a popular gift during the festive season.
During the Christmas season, panettone becomes ubiquitous. While specialty Italian delis and bakeries offer premium selections, its popularity means you can now find it in almost any major retail store – from TJ Maxx and Target to local grocery stores and even pharmacies. Beyond its role as a festive dessert, panettone is incredibly versatile. Enjoy it simply sliced alongside a morning coffee or tea for a delightful breakfast. Its soft, absorbent texture also makes it an ideal candidate for creating an elevated French toast, absorbing the egg custard beautifully for a truly indulgent start to your day.
Key Ingredients for a Perfect Panettone Bread Pudding
Creating this irresistible Italian bread pudding with panettone requires only a handful of readily available ingredients, allowing the panettone’s unique flavors to truly shine. Here’s a breakdown of what you’ll need and why each component is essential:
- Panettone: The star of our show! I typically opt for the classic variety, brimming with candied fruits and raisins, as its traditional flavors perfectly anchor the pudding. However, don’t hesitate to experiment with other delightful panettone flavors like chocolate chip, pistachio, or almond – they would all lend unique and delicious twists to the recipe. You’ll need approximately one pound. If your panettone is slightly over a pound (e.g., 17.6 ounces), feel free to use the entire loaf. If you happen to find a two-pound panettone, you can either halve it or double the custard recipe for a larger batch. Remember, any leftover panettone can always be transformed into another delicious treat, like panettone French toast.
- Whole Milk and Heavy Cream: This rich combination forms the luscious, creamy base of our custard. While you could use half-and-half as a convenient alternative, I highly recommend sticking with the full-fat versions of whole milk and heavy cream. The higher fat content is crucial for achieving that wonderfully rich, velvety texture that truly elevates a bread pudding from good to extraordinary.
- Eggs: These are vital for binding the ingredients and creating the signature custardy texture of the bread pudding. Along with the milk and cream, the eggs will set as they bake, transforming the liquid mixture into a silky, cohesive dessert.
- Sugar: Simple white granulated sugar is all you need. It provides the perfect level of sweetness, complementing the already sweet panettone without overpowering it. You can adjust the amount slightly based on your preference and the sweetness of your chosen panettone.
- Orange Zest: A secret weapon for enhancing flavor! The bright, aromatic oils from fresh orange zest work wonders in bringing out and amplifying the flavors of the candied fruits already present in the panettone. It adds a layer of freshness and vibrancy that makes each bite more delightful.
- Orange Liqueur: This ingredient is entirely optional but highly recommended for an extra layer of sophisticated flavor. I frequently use Grand Marnier, an orange-flavored cognac, as it pairs beautifully with the subtle brandy or citrus notes often found in traditional panettones. If you don’t have orange liqueur, a dash of vanilla extract or even a tiny amount of rum or brandy can offer a similar depth, or you can simply omit it.
- Sliced Almonds: Another optional addition, but one that adds a lovely textural contrast. If you enjoy a slight crunch with your soft bread pudding, a sprinkling of sliced almonds on top before baking provides a beautiful golden-brown finish and a pleasant nutty bite. They also add a touch of elegance, making the pudding look even more impressive for guests. Most of the time, I omit them for a simpler, softer dessert, but they’re a wonderful option for special occasions.
- Butter for Greasing the Pan: Essential for preventing sticking and ensuring your bread pudding slides out easily, ready to be served beautifully.
- Powdered Sugar for Dusting: An optional final flourish, perfect for adding a simple, elegant touch before serving.
For precise measurements, please refer to the recipe card below.
Step-by-Step Guide to Making Panettone Bread Pudding
Making this delightful panettone bread pudding is surprisingly straightforward. Follow these simple steps for a perfect, custardy dessert:
1. Prepare the Panettone: Begin by carefully removing the panettone from its packaging. Using a serrated knife, cut the panettone into roughly 1 to 1.5-inch pieces. Don’t worry about achieving perfect uniformity; rustic chunks work beautifully. For a chunkier bread pudding, you can even cut them slightly larger. Importantly, there’s no need to trim off the crusts, as they add wonderful texture and flavor. To help the panettone absorb the custard more effectively and prevent a soggy texture, it’s beneficial to let the pieces become slightly stale. You can achieve this by spreading them out on a baking sheet and leaving them at room temperature for at least 6 hours, or even overnight. If you’re pressed for time, a quicker method is to toast the panettone pieces in a 350°F (175°C) oven for about 10-15 minutes, until they are lightly golden and dried out, but not crisp.
2. Prepare the Custard Base: In a large mixing bowl, combine the eggs and granulated sugar. Whisk them vigorously until the mixture is light in color and the sugar has mostly dissolved. This ensures a smooth custard without grainy sugar pockets. A good whisking also incorporates some air, contributing to a lighter texture in the finished pudding.
3. Combine Wet Ingredients: To the egg and sugar mixture, add the whole milk and heavy cream (or half-and-half if using). Stir in the fresh orange zest and, if you’re including it, the orange liqueur. Continue to whisk thoroughly until all ingredients are fully combined and the mixture is homogenous. This creates the rich, aromatic custard that will infuse the panettone.
4. Assemble and Soak: Generously grease a 9×13-inch baking pan with butter, ensuring both the bottom and sides are coated to prevent sticking. Arrange the prepared panettone cubes evenly in the greased pan, distributing them in a single layer. Pour the whisked egg and cream mixture slowly and evenly over the panettone, making sure every piece is coated. Gently press down on the panettone cubes with the back of a spoon or your hands to help them fully submerge and absorb the custard. Let the panettone soak in the custard for at least 10 minutes (or longer, up to 30 minutes, for maximum absorption). This crucial step ensures a moist and flavorful pudding.
With your panettone well-soaked, you are now ready for the final step! Preheat your oven to 350°F (175°C). Carefully place the baking pan into the preheated oven and bake for approximately 45-55 minutes. Look for a beautiful golden-brown top, a visibly puffed-up appearance, and a set center (a slight jiggle in the very middle is acceptable, but it shouldn’t be liquid). The pudding will naturally deflate slightly as it cools. Allow it to cool for at least 15-20 minutes before serving, as this allows the custard to fully set and for flavors to meld beautifully. Enjoy this comforting and decadent dessert!
For a complete list of instructions, please refer to the recipe card below.
Delicious Ways to Serve Panettone Bread Pudding
One of the many joys of Italian bread pudding with panettone is its versatility in serving. Whether you prefer it warm, chilled, or at room temperature, there are numerous ways to enhance its already delightful flavors and create an unforgettable dessert experience. Here are some of my favorite suggestions to elevate your panettone bread pudding:
- Simple Elegance with Powdered Sugar: For a minimalist yet beautiful presentation, a light dusting of powdered sugar (confectioners’ sugar) over the warm or cooled pudding is perfect. It adds a delicate sweetness and a visually appealing touch.
- Cloud of Whipped Cream: A generous dollop of freshly whipped cream provides a delightful contrast in texture and temperature. For an extra layer of flavor, consider whisking in a touch of vanilla extract or a hint of orange zest into your homemade whipped cream.
- Decadent Chocolate Drizzle: Elevate the dessert with a luscious drizzle of chocolate sauce. A dark chocolate ganache or a simple melted milk chocolate topping would complement the panettone beautifully, especially if you used a chocolate-flavored panettone. Serve warm for a melting chocolate experience.
- A Scoop of Ice Cream: The classic pairing! A scoop of your favorite ice cream, such as creamy vanilla, rich coffee, or even a nutty pistachio, creates a delightful hot-and-cold sensation. For a festive touch, try it with this eggnog ice cream, as suggested.
- Breakfast Brilliance: Don’t relegate this treat solely to dessert! For a truly indulgent breakfast or brunch, serve warm slices with a generous pour of maple syrup. Fresh berries like raspberries or blueberries also make a fantastic addition, adding a touch of tartness to balance the sweetness. Pair it with your morning coffee or a soothing cup of tea.
- Italian Liqueur Pairing: For an adult-friendly dessert, serve small portions alongside a digestivo. Italian liqueurs like Amaretto (almond-flavored), Frangelico (hazelnut), or even a sweet Marsala wine would enhance the flavors and provide a sophisticated finish to your meal.
Storage and Make-Ahead Tips
Proper storage ensures your panettone bread pudding remains delicious for days, and understanding panettone’s own shelf life can help you plan your festive baking!
Once your bread pudding has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 5 days. For optimal freshness and to prevent it from drying out, you can also wrap individual slices or the entire baking dish tightly with plastic wrap before placing it in the fridge. When you’re ready to enjoy it again, individual portions can be gently reheated in the microwave for 30-60 seconds, or you can warm larger sections in a preheated oven at 300°F (150°C) for about 15-20 minutes, until heated through.
Interestingly, panettone itself boasts an incredibly long shelf-life when unopened. Most commercially prepared panettones can last anywhere from 3 to 6 months in their original packaging, sometimes even longer if properly stored in a cool, dry place. This makes it an excellent item to stock up on after the holidays when it often goes on sale, ensuring you have this delicious bread on hand for spontaneous baking projects like this bread pudding or French toast throughout the year. Freezing whole, unopened panettone is also an option for even longer storage, allowing you to enjoy this festive treat whenever the craving strikes.
Frequently Asked Questions About Panettone Bread Pudding
Panettone offers a wonderfully rich and buttery flavor profile, often compared to a sweeter, lighter brioche. Its golden-hued crumb is incredibly soft and airy, a result of its extensive yeast-leavening process. Traditionally, it’s infused with hints of citrus, especially orange, alongside plump raisins and colorful candied fruits. The exact taste can vary slightly depending on the brand and the specific ingredients used, but generally, expect a delicate sweetness balanced by aromatic fruit notes, and a tender, melt-in-your-mouth texture.
When selecting a panettone, look for brands that originate from Italy, as they often adhere to traditional methods and higher quality standards. Upon opening, a good panettone should release a strong, inviting aroma, particularly of citrus and vanilla – a sign of fresh, quality ingredients. Visually, it should have a beautiful tall dome, indicating a proper rise, and the crust should be evenly browned. The texture is key: a superior panettone will feel incredibly delicate, light, and airy when gently pressed. Avoid denser, more cake-like versions, which often indicate a cheaper or stale product. Don’t be afraid to try different brands to discover your personal preference for flavor and texture.
The cost of panettone can vary significantly. Most classic, mass-produced varieties found in major grocery stores during the holiday season are relatively inexpensive, typically averaging between $7 to $12 for a one-pound loaf. However, premium or artisan panettones, especially those imported directly from renowned Italian bakeries or featuring unique gourmet flavors (like pistachio or high-quality chocolate) from upscale retailers, can indeed be quite expensive, sometimes costing upwards of $50 or more. These higher-priced options often reflect the use of superior ingredients, longer production times, and artisanal craftsmanship.
Absolutely! Panettone bread pudding is an excellent dessert to prepare in advance, making it perfect for entertaining. You can assemble the entire dish, pour the custard over the panettone, and let it soak in the refrigerator for several hours or even overnight. This allows the flavors to deepen and the bread to fully absorb the custard. Simply cover the baking dish tightly with plastic wrap. When you’re ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed. You can also bake the pudding completely, let it cool, and reheat it just before serving.
A standard 9×13-inch baking dish is ideal for this recipe, providing enough surface area for even baking and a good bread-to-custard ratio. You can use glass, ceramic, or metal baking dishes. Just ensure it’s generously buttered to prevent any sticking. If you’re making a smaller batch, an 8×8-inch square dish would also work, but you’d need to adjust the baking time slightly downwards and potentially use a smaller amount of panettone and custard.
More Italian-Inspired Delights to Explore
- Burrata Caprese Salad with Peaches
- Refreshing Espresso Soda
- Espresso Coffee Panna Cotta
- Easy Italian Pignoli Cookies
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖Recipe
Italian Bread Pudding with Panettone
Pin Recipe
Equipment
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1 9×13 baking dish
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Large mixing bowl
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Whisk
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Measuring cups and spoons
Ingredients
- 1 1lb Italian panettone, cut into 1-1.5 inch cubes (crusts on) Some panettones are slightly more than 1 pound (17.6 ounces or 1lb 1.6 ounces). You can use the whole thing.
- 8 large eggs
- 1 cup granulated sugar
- 3¼ cup half-and-half (or a mix of whole milk and heavy cream for extra richness)
- 1½ teaspoon fresh orange zest
- 2 tsp orange liqueur (such as Grand Marnier) optional, for enhanced flavor
- ⅓ cup sliced almonds optional, for texture and garnish
- powdered sugar for dusting optional, for presentation
- butter for greasing the pan
Instructions
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Prepare Panettone: Cut the panettone into 1-1.5 inch cubes, keeping the crusts on. For best results in absorbing the custard, either let the panettone cubes sit out on a baking tray at room temperature for at least 6 hours (or overnight) to become slightly stale, or toast them in a 350℉ (175°C) oven for about 10-15 minutes until lightly dried out. If you’re short on time, you can proceed without this step, though the texture might be slightly different.1 1lb Italian panettone, cut into 1-1.5 inch cubes (crusts on)
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Prepare Baking Dish: Preheat your oven to 350℉ (175°C). Generously butter a 9×13-inch baking dish on the bottom and up the sides to prevent sticking.butter for greasing the pan
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Whisk Custard: In a large bowl, whisk together the large eggs and granulated sugar until light in color and well combined. Then, gradually whisk in the half-and-half (or milk and heavy cream), fresh orange zest, and the optional orange liqueur. Continue whisking until the mixture is smooth and fully blended.8 large eggs, 1 cup granulated sugar, 3¼ cup half-and-half, 1½ teaspoon fresh orange zest, 2 teaspoon orange liqueur (such as Grand Marnier)
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Assemble and Soak: Place the prepared panettone cubes evenly into the buttered baking pan. Pour the egg and cream mixture slowly and evenly over the panettone. Gently press down on the bread cubes with a spoon to ensure they are fully submerged and begin to absorb the custard. Let the panettone stand and soak for about 10-15 minutes. If using, sprinkle the sliced almonds over the top now.⅓ cup sliced almonds
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Bake and Serve: Place the pan in the preheated oven and bake for approximately 45-55 minutes, or until the top is golden brown, the pudding is visibly puffed up, and the center is mostly set (a slight jiggle is normal). Remove from the oven and allow it to cool slightly for at least 15-20 minutes before serving. This allows the custard to fully set. Serve warm, chilled, or at room temperature, perhaps with a dusting of powdered sugar, a scoop of ice cream, or a dollop of whipped cream. It’s also delicious for breakfast!powdered sugar for dusting
Notes
For the best quality, store any leftover Panettone Bread Pudding in an airtight container or tightly wrapped with plastic wrap/aluminum foil in the refrigerator for up to 5 days.
Reheating:
Individual portions can be quickly reheated in the microwave for 30-60 seconds. For larger quantities, cover with foil and reheat in an oven preheated to 300°F (150°C) for 15-20 minutes, or until warmed through.
Make Ahead:
You can assemble the bread pudding up to one day in advance. After pouring the custard over the panettone, cover the dish tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking as directed.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.