Panettone Bread Pudding Recipe

Name: Panettone Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds panettone, sliced 1 1/2 inches thick; 1 stick (4 ounces) unsalted butter; 3 large eggs; 1 cup sugar; 2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; Pinch of salt; 2 cups heavy cream; One 12-ounce can evaporated milk

Servings: persons

1
Preheat the oven to 400.
2
Butter a 2-quart baking dish.
3
Toast the panettone on the oven racks for 8 to 10 minutes, or until golden; cut into 1 1/2-inch cubes and transfer to the prepared baking dish.
4
In a saucepan, cook the butter over moderately low heat until nutty and the milk solids are brown, 4 to 5 minutes.
5
Toss the butter with the panettone.
6
In a medium bowl, using an electric mixer, beat the eggs and sugar at medium speed until pale and thick, 2 minutes.
7
Beat in the vanilla, cinnamon, nutmeg and salt, then beat in the heavy cream and evaporated milk.
8
Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed.
9
Preheat the oven to 400.
10
Bake the bread pudding for 25 to 30 minutes, until the top is golden and the custard is set.
11
Let cool for 30 minutes before cutting into squares.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds panettone, sliced 1 1/2 inches thick, 1 stick (4 ounces) unsalted butter, 3 large eggs, 1 cup sugar, and more.

Yes, Panettone Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panettone Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions