This Panettone bread pudding is creamy on the inside and crunchy on the outside. It comes together quickly and makes an indulgent and festive breakfast that everyone will enjoy! So creamy, delicious, and smells amazing. We love it served with amaretto whipped cream.
You may also like our brioche bread pudding (readers´ favorite!) or croissant bread pudding.
What is the difference between Panettone and Brioche?
Both Panettone and Brioche are a kind of rich and sweet bread. Panettone has a lighter crumb, it´s more fluffy, and delicate (that´s why I´m using less liquids than in this recipe for Brioche bread pudding, for Panettone it would be too much, it can´t absorb that much liquid). It´s also usually made with dried fruit and candied citrus zest.
Ingredients
Here’s what you’ll need to make this recipe:
Panettone – it can be stale – dry bread will soak up the custard making your pudding super creamy. If you have a fresh Panettone, you can always toast it lightly in the oven. I used store-bought Panettone for this recipe. I like plain Panettone or chocolate chip panettone the most, I´m not a fan of the candied fruit Panettone.
Milk and heavy cream. I prefer using both for this recipe but more milk than heavy cream. The addition of heavy cream makes it more rich but I´m not adding too much so it´s not overly rich.
Eggs – are needed to set the custard and also make the custard rich and creamy.
Sugar – I wouldn´t recommend adding more than the recipe calls for, I´ve tried it and the pudding was too sweet. You can use white or brown sugar.
Vanilla, cinnamon, and orange zest are added to flavor the custard. If using candied fruit Panettone, you can omit orange zest.
Salt – I add it to all of my sweet recipes, it enhances the sweetness.
What you could also add: chocolate chips if not using chocolate chip panettone. Dried cranberries or raisins (if not using candied and dried fruit Panettone). Chopped nuts.
How to make Panettone bread pudding step by step
STEP 1: In a large bowl, whisk together (by hand or using a mixer) eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, orange zest, and salt.
STEP 2: Preheat the oven to 350°F (180°C).
Cut Panettone into 1-inch (2-3 cm) chunks.
Grease an oval 9×13 inch (23×33 cm) baking dish (or similar) with butter, add Panettone cubes. Pour the custard into the baking dish.
STEP 3: Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all Panettone cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely). Make sure the Panettone cubes at the top are faced crumb side-up (light-colored side/the inner part of the Panettone). The darker side of Panettone cubes would get too dark or even burn.
STEP 4: Bake for about 32 minutes, then sprinkle almond flakes on top, and bake for a further 8 minutes or until set. The pudding should be golden and crispy on top and custard set and not jiggly (you can measure the temperature of the bake to make sure it’s baked through, it should be 160°F/71°C in the center of the pudding).
Enjoy!
What to serve it with
- We like this panettone bread pudding especially with almond-flavored whipped cream. For adults, I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 tablespoon of amaretto liquor.
- For children, I use 1 cup of heavy cream, 2 T powdered sugar, and 1/4 teaspoon of almond extract. Add all the ingredients to a mixing bowl and whip until the cream is stiff and holds its shape.
- It´s also very good with vanilla sauce.
- Caramel sauce.
- Just a sprinkle of powdered sugar.
- Just on its own – it’s delicious!
- For a lighter breakfast, I like to serve it with fresh berries and plain yogurt or apple sauce.
Storage and reheating instructions
This dish reheats very well. You can reheat it in the oven or in a microwave. It makes a great make-ahead breakfast.
How to reheat it in the oven: put the baking dish in a cold oven and set it to 350°F/180°C, bake for about 10-15 minutes or until warm.
Make ahead: This recipe is also perfect to make ahead! You can prepare it the night before, let it sit in the fridge overnight, and bake in the morning.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Panettone Bread Pudding
Ingredients
- 17.6 oz (500g) Panettone I used chocolate chip Panettone
- 3 large eggs
- 2 1/2 cups (600ml) milk
- 3/4 cup (180ml) heavy cream
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- zest grated from 1 large orange
- 1/4 teaspoon salt
- 1 tablespoon butter for greasing the baking dish
- 1/4 cup flaked almonds
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Instructions
- Preheat the oven to 350°F (180°C).
- Cut Panettone into 1-inch (2-3 cm) chunks.
- Grease an oval 9×13 inch (23×33 cm) baking dish (or similar) with butter, add Panettone cubes.
- In a large bowl, whisk together (by hand or using a mixer) eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, orange zest, and salt.
- Pour the custard into the baking dish. Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all Panettone cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely). Make sure the Panettone cubes at the top are faced crumb side-up (light-colored side). The darker side of Panettone cubes would get too dark or even burn.
- Bake for about 32 minutes, then sprinkle almond flakes on top, and bake for a further 8 minutes or until set. The pudding should be golden and crispy on top and custard set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
- Enjoy!
Notes
- We like this panettone bread pudding especially with almond-flavored whipped cream. For adults, I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 tablespoon of amaretto liquor. For children, I use 1 cup of heavy cream, 2 T powdered sugar, and 1/4 teaspoon of almond extract. Add all the ingredients to a mixing bowl and whip until the cream is stiff and holds its shape.
- It´s also very good with vanilla sauce.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
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