This easy panettone bread pudding turns leftover holiday bread into a creamy, golden custard dessert with just milk, 3 eggs and a little sugar; no heavy cream needed, as this Italian bread is rich enough on its own. Assemble it the night before, bake it Christmas morning, or freeze it for later. It's a simple recipe, with few everyday ingredients and customizable flavor-wise.
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Make-ahead Christmas dessert
This is a delicious recipe for Christmas morning breakfast. It's a wonderful vintage custard dessert and a way to take advantage of leftover panettone for weeks after the holidays are over.
The image of panettone bread on the counter is a classic in our kitchen (and probably every house in Argentina, where I'm from) during the month of December, not to mention leftovers once the holiday season ends. The same goes for the golden pandoro at my house, as I like to bake both.
Bread pudding is a fantastic dessert, plain or flavored (like our apple bread pudding), but post-holiday panettone pudding is still the best of them all and might be my favorite Christmas dessert! Especially if the original Italian bread is a good one. I make my own, so I want to think it's always great.
What else to do with leftover panettone?
Besides this bread pudding, you can quickly make panettone French toast, use slices of stale panettone for this French toast casserole, toast slices and serve plain or spread with whipped honey butter or just butter.
- Courtney ⭐️⭐️⭐️⭐️⭐️
Your recipe was just perfect!!! Viewed numerous others that were complicated, and some required 6-10 eggs. Can't wait to try it with various breads!
- Chris ⭐️⭐️⭐️⭐️⭐️
Came out exactly as in the recipe. Delicious!
- Pat ⭐️⭐️⭐️⭐️⭐️
I have made variations of this recipe for years. About to celebrate the 51st wedding anniversary, and hubby wanted bread pudding. Used ½ buttermilk. Loved the fewer eggs and the resulting custard quality. Thank you! Perfect recipe!
FAQ
The pudding's flavor is dictated by the type of panettone you use. They vary in sweetness, but all should have orange blossom (a unique almondy, flowery flavor that is key to this bread) and vanilla. The traditional recipe has candied fruit, nuts, and sometimes raisins. Nowadays, they are made with various add-ins, including chocolate chunks.
You can eat it however you want. I serve it at room temperature or warm with whipped cream or vanilla ice cream.
Yes to all three. They're very different in flavor, so take that into account and adjust flavorings and potentially the amount of sugar you use.
I didn't have a lemon to zest, had to fill in the panettone with 2 very old croissants to get to 13 ounces, and I used half and half in place of the milk. It was amazing! It will be a new Christmas tradition at our house. Simple to make too at a busy time of year. - Pam ⭐️⭐️⭐️⭐️⭐️
Testing notes
Paula's baking tips that make a difference.
Use stale panettone. It absorbs the custard better and holds its shape a little longer than fresh, which will turn mushy faster. Once opened, panettone dries out pretty quickly, so this recipe is perfect.
Stir, don't beat the custard. Beating adds air, and gentle whisking keeps it creamy.
Flavor: Always remember that the type of panettone you use will dictate the overall flavor of the pudding. Although this Italian bread has certain characteristics, it can vary greatly with emphasis on certain flavorings or add-ins. So take that into account.
No-cream recipe: though it's usually a staple ingredient for my bread puddings or custard-like desserts, I don't use it here due to the strong presence of the panettone, which is (or should) be made from a rich dough. I feel it renders a heavy dessert, but you might not feel the same way. You can substitute ½ cup of milk for heavy cream or heavy whipping cream.
Freezing and reheating baked bread pudding
Cover the completely cooled down dish with plastic wrap and then aluminum foil. Label and freeze it for 1 to 2 months.
When ready to eat, pop it in a medium oven (325°F/160°C) for about 20-30 minutes directly from the freezer. The time will vary depending on how cold it is. You can thaw it first in the fridge or bring it to room temperature, and then warm it; it will take less time. Make sure the center is warm inside, not just the outer layer. If it's too brown on top, cover it with aluminum foil to prevent it from turning darker.
Ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Panettone: it's the main ingredient, and how good it is will directly affect the texture and flavor of this bread pudding.
- Sugar: use white or brown; they both work well.
- Whole milk: it adds richness. If you only have reduced-fat milk, use it with a few tablespoons of heavy cream.
- Eggs: large, fresh.
Variations
This is where you can customize this pudding to your taste. It will depend on the predominant flavor the panettone has.
- Other flavorings: orange zest works very well, and even a tiny bit more orange blossom water (one of the original flavors in this holiday bread).
- Chocolate chips: sprinkle some over the bread cubes. Dark chocolate pairs well. White chocolate might be a bit too sweet, but it depends on your sweet tooth.
- Liqueur: add a tablespoon or two of Amaretto (almond), Frangelico (hazelnut), Cointreau (orange) or bourbon to the custard filling for a more sophisticated and unique flavor.
How to make panettone bread pudding
I love how simple making this dessert is. A buttered dish, slices of bread, an easy-to-make binding cream, and not much more.
Baking dish: this easy dessert is served from the dish it's baked in, so make sure it's one you like to take to the table.
Bread pieces
Large cubes: this is my favorite way. It allows the pudding to have some bite and crunchiness. Cutting small cubes might result in a dense dessert with less texture because the smaller pieces soak faster.
Slices: I did try this variation (it's in the video), but the custard sometimes takes longer to bake as the slices create a layer.
Custard
It's a matter of whisking several ingredients; that's it. Very simple. This is the step to add more spices or extracts if you want to.
The key is not to beat them! That will incorporate air so the custard is creamy.
Soaking
Before baking, the bread needs to soak up some liquid. This softens it and makes the whole dessert creamier.
Make-ahead / overnight panettone bread pudding
This is a fantastic Christmas breakfast recipe idea.
Cover the dish in step 3 above with plastic wrap, and refrigerate it until the morning. Bake it directly as instructed, taking into account that it might need a few more minutes since it's cold to begin with.
Baking bread pudding
To know if it's done, you can insert a tester, and it should come out almost clean, with a few crumbs attached, but not wet. It should be shiny and not completely firm. This will ensure that it's still creamy and not dry.
Panettone bread and butter pudding
If you grew up with the British classic old-fashioned bread and butter pudding, this is the panettone version.
Butter the slices. Cut the panettone into slices about ½ inch thick and spread one side with softened butter.
Layer. Arrange them butter side up, overlapping, in the buttered dish.
Same custard, no cream. Use the custard from the recipe card: whole milk, 3 eggs, brown sugar, vanilla and lemon zest. Most bread and butter puddings call for heavy cream. Panettone is already rich, so milk is all it needs, and the lemon zest keeps it bright.
Soak and bake. Pour the custard slowly between the slices, press them down gently, and let them soak for 20 to 30 minutes. Sprinkle with cinnamon sugar and bake as instructed. Slices can take a few minutes longer than cubes, so check that the custard is just set underneath (but not too firm) before taking it out.
How to serve it
- Warm with a dollop of whipped cream or a scoop of ice cream is my favorite way. Sometimes I add a drizzle of golden or maple syrup.
- Drizzle some caramel sauce or our favorite here, homemade dulce de leche, on a warm serving of this bread pudding, with or without cream or ice cream.
- Serve warm with a pool of creme Anglaise, a little more laborious but worth it. Warm amaretto sauce is another good option.
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Panettone Bread Pudding Recipe (Make-Ahead Christmas Dessert)
Ingredients
- 1 teaspoon unsalted butter, to grease the dish
- 13 ounces large panettone cubes or chunks, see Notes below
- 2 cups whole milk, at room temperature
- 3 eggs, at room temperature
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract or paste
- ½ teaspoon lemon zest, from about ½ lemon
- whipped cream or vanilla ice cream, to serve, optional
Cinnamon sugar topping:
- 1 tablespoon white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Butter an 8x11-inch ceramic dish with 1 teaspoon unsalted butter. If using a 9x13-inch baking dish, the pudding will be shorter, and the custard might leave more bread tips exposed.
- Arrange 13 ounces large panettone cubes or chunks in the prepared dish. See Notes below.
- Lightly whisk 2 cups whole milk, 3 eggs, ⅓ cup light brown sugar, ½ teaspoon vanilla extract or paste and ½ teaspoon lemon zest in a large bowl. You don't need to beat it as we don't want to incorporate air, but make sure the eggs are well incorporated.
- Pour the egg mixture carefully over the panettone, making sure all is moistened. Since the bread is usually uneven, some slices might be more covered than others, which is fine.
- Let this mixture stand at room temperature, allowing the bread to absorb the liquid. If the panettone was still moist 20-30 minutes is fine. You might want to leave it longer if it is dry. You can also cover the dish with plastic wrap and refrigerate it for a few hours.
- Preheat the oven to 375°F (190°C).
- Check the mixture once or twice, submerging again any bread slices that popped to the surface too much. Or turn them over if they're on the surface and one of the sides is not being soaked enough.
- Mix 1 tablespoon white sugar with ¼ teaspoon ground cinnamon and sprinkle on top.
- Bake for 20 minutes, decrease the temperature to 325°F (160°C) and bake for another 20-25 minutes until the top is puffed and golden brown. A tester inserted should come out almost clean. Don't be tempted to leave it until it's very firm because we want it to be creamy. You can carefully lift the bread slices here and there and make sure the inside is not too runny and that the eggs and milk mixture has almost set.
- Let cool a little and serve warm with whipped cream or vanilla ice cream. Drizzle some caramel or dulce de leche on top for an even more decadent dessert.
- Store leftovers, covered, in the refrigerator.
Notes
*November 2024 update: This year, I tested the ratio of this dessert again. If you want crunchy bits, cut larger chunks or cubes and use a larger baking dish so that there are exposed bits. It makes a shorter pudding but crunchier on top. Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust. Panettone bread and butter pudding: butter the panettone slices on one side, arrange them (butter side up) overlapping in the baking dish and drizzle the custard over them. Bake as instructed. Some bread tips will remain uncovered and be crunchier.
Arne brattoya says
Easy and delicious
Pat says
I have made variations of this recipe for years. About to celebrate the 51st wedding anniversary and hubby wanted bread pudding. Used 1/2 buttermilk. Loved the fewer eggs and the resulting custard quality. I did make more liquid, about 1/2 of original recipe because I used the entire loaf and needed more moisture. Thank you! Perfect recipe!
Cher says
You
Don’t give the ratio between panettone and pudding to make different sizes
Paula Montenegro says
Hi Cher, the ratio between bread and custard is always the same. If you use a different dish size you might need to make more than one recipe, or less. What size is the dish you want to use?
Chris Gee says
Came out exactly as on the recipe. Delicious!
Paula Montenegro says
So happy to know it worked well Chris!
Jean H says
A very delicious way to use surplus panettone!
Sally Verstege says
Used half buttermilk and raisons…it was great!
Sally Verstege says
Worked perfectly
Pam Miller says
I didn’t have a lemon to zest, had to fill in the panettone with 2 very old croissants to get to 13 ounces, and I used half and half in place of the milk. It was amazing! It will be a new Christmas tradition at our house. Simple to make too at a busy time of year.
Paula Montenegro says
I'm so glad it turned out so well Pam! It's a Christmas classic here too as we always have so much leftover panettone. Have a great New Year!
Courtney says
Your recipe was just perfect!!! Viewed numerous others that were complicated and some required 6-10 eggs..........no way. Can't wait to try it with various breads:-)
Jenny says
Hi there! Happy New Year! I am going to try this to use up the rest of the Xmas panettone we got as a gift. Can I cut the sugar out or reduce it? Ours is a very sweet one.
Thanks!
Paula Montenegro says
Hi Jenny! Yes, you can use less sugar. The recipe uses about 5 tablespoons, so maybe use 3? Happy baking!
angiesrecipes says
This makes the perfect breakfast for X'mas morning!
Happy Holidays, Paula!
Paula Montenegro says
Happy holidays to you too Angie!
Allison says
Any suggestions on how to reward this since I will need to make ahead of time?
Paula Montenegro says
Hi Allison, I suppose you need to know how to rewarm it, right? You can pop it in a medium oven for about 20 minutes or so. This time will vary depending if you warm it directly from the fridge or if you bring it to room temperature first. Make sure the center is warm inside. If it's too brown on top, cover it with aluminum foil to prevent it from turning darker. Have a great holiday week!