Panettone Bread Pudding: A Luxurious Leftover Panettone Transformation

Recipe Overview

Total Time: 1 hour 10 minutes (10 minutes prep + 1 hour baking)

Rating: 4.0/5 (491 reviews) | Comments: 58

Featured in: Panettone Has Become an Obsession for American Bakers

Introduction

Panettone, the airy, fruit-infused Italian sweet bread, deserves a starring role—even in its final days. This bread pudding recipe transforms leftover or slightly aged panettone into a decadent, custard-rich dish, ideal for holiday feasts or cozy winter evenings. Light enough for breakfast, yet indulgent enough for dessert, it marries the bread’s natural sweetness with a velvety custard, proving that culinary creativity can salvage even the most “past its prime” panettone.

Ingredients

For the Bread Pudding:

• 300g (about 10 slices) thickly sliced panettone (2.5–3cm thick; remove hard crusts if needed)

• 480ml (2 cups) whole milk (or heavy cream for extra richness)

• 4 large eggs

• 2–3 tbsp granulated sugar (adjust for sweetness; omit if panettone is intensely sweet)

• ½ tsp pure vanilla extract (optional; taste panettone first to gauge flavor depth)

• Pinch of fine sea salt

• Optional Flavor Boosters: ¼ tsp ground cinnamon, 1 tbsp orange zest, or 2 tbsp rum/brandy (adds complexity without overpowering)

Equipment:

• 9×13 inch (23×33cm) baking dish

• Mixing bowls, whisk, spatula

• Parchment paper (for easy cleanup, optional)

Step-by-Step Instructions

1. Prep the Panettone

Inspired by pastry chef Elisabeth Prueitt’s brioche bread pudding technique, start with thick, sturdy slices. Cut panettone into 2.5–3cm-thick rounds (thicker slices retain structure during baking). If panettone is stale, lightly toast slices on a rimmed baking sheet at 180°C (350°F) for 5–8 minutes until edges crisp—this enhances texture and helps the bread absorb custard evenly.

2. Prepare the Custard

In a large bowl, whisk eggs, sugar, and salt until smooth. Slowly pour in milk (or cream), whisking continuously to avoid curdling. Stir in vanilla (if using) and optional flavorings. The custard should be pourable but slightly thick—its volume will shrink as it bakes.

3. Assemble the Pudding

• Grease or line the baking dish with parchment paper.

• Layer toasted panettone slices in a single, overlapping layer to fill the dish (no gaps—panettone absorbs liquid best when snug).

• Pour custard over the bread, pressing gently with a spatula to ensure every slice is saturated. It may look like too much liquid, but the bread will soak it up!

4. Bake to Perfection

• Preheat oven to 160°C (325°F).

• Cover the dish loosely with foil to prevent excessive browning. Bake for 30 minutes, then remove foil and bake an additional 25–30 minutes until the top is golden brown and the center jiggles slightly (a toothpick inserted here should come out with moist crumbs, not runny custard).

• Optional Finishing Touch: Broil on low for 2–3 minutes until the surface develops a glossy caramelized crust (watch closely to avoid burning).

5. Rest and Serve

Let the pudding rest for 10–15 minutes before slicing—this allows the custard to set. Serve warm, topped with a dollop of crème fraîche, a drizzle of caramel, or a dusting of powdered sugar.

Pro Tips for Success

• Panettone Selection: Prioritize naturally fermented panettone (e.g., with candied fruit or citrus) for maximum flavor. For mass-produced or overly sweet loaves, reduce sugar by 1 tbsp.

• Storage: Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat at 180°C (350°F) for 8–10 minutes or microwave on low power.

• Twists: Swap vanilla for cardamom, add dried cranberries, or fold in toasted hazelnuts for extra texture.

Why It Works

This recipe balances indulgence and restraint: the panettone’s airy crumb soaks up the custard, creating a moist, melt-in-your-mouth texture. The key? Thick slices and gentle baking ensure the bread doesn’t turn mushy, while the optional flavor boosters (rum, orange zest) elevate the dish without overpowering its Italian heritage.

Perfect for holiday mornings or winter dessert nights, this panettone bread pudding is proof that culinary genius lies in repurposing the “excess” into something extraordinary.