4.7 from 165 votes
Panettone Bread Pudding
This warm Panettone Bread Pudding is super easy to assemble and tastes heavenly. Let it soak up the spiced custard and bake until nicely puffed up and golden. There is no more perfect holiday dessert than this!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
12 hrs
Total Time
13 hrs 5 mins
Servings: 10
Calories: 408 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 panettone bread (1.1 lb, 500 g)
- ½ Tbsp unsalted butter (for greasing the casserole dish; cooking spray works, too, but we love butter!)
- 10 large eggs
- ⅓ cup sugar (you can reduce the sugar to ¼ cup (50 g) if you prefer it less sweet or plan to serve with sweet syrup/whipped cream. We like ⅓ cup of sugar and it‘s not overly sweet even with a light sprinkle of powdered sugar)
- 1½ cups heavy (whipping) cream
- ½ cup whole milk
For the Seasonings
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tsp ground cinnamon
- ½ tsp ground clove (optional)
- ¼ tsp Diamond Crystal kosher salt
- 1 tsp orange zest (from one orange; you can increase to 2 tsp if you like)
To Serve
- confectioners’ sugar (for dusting)
- fresh whipped cream (optional)
Instructions
- Gather all the ingredients.
Cup of Yum
To Make the Custard
- In a large bowl, whisk together 10 large eggs and ⅓ cup sugar. Tip: Make sure to beat the eggs well and let the sugar dissolve at this point; it gets harder to mix when more liquid is added.
- Add 1½ cups heavy (whipping) cream, ½ cup whole milk, 2 tsp vanilla extract, and ½ tsp almond extract.
- Add 1 tsp ground cinnamon, ½ tsp ground clove, and ¼ tsp Diamond Crystal kosher salt.
- Lastly, add 1 tsp orange zest and whisk all together. Set aside.
To Prepare the Bread Pudding
- Cut 1 panettone bread into 1-inch (2.5-cm) slices.
- Cut the slices into 1-inch (2.5-cm) cubes.
- For one 9 x 13-casserole dish, grease it with ½ Tbsp unsalted butter and place the cubed bread in the casserole.
- Pour the custard mixture evenly over the panettone. If the top of the bread pudding is not covered with the custard, you can gently press down or flip some piece to coat with the custard. Cover it with plastic and refrigerator for 4–6 hours or overnight (preferably).
To Bake the Bread Pudding
- Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Transfer the casserole dish from the refrigerator to the preheated oven. Bake for 45–50 minutes, rotating halfway, until the bread pudding has set in the center, puffed up, and is golden brown.
- Sprinkle with confectioners’ sugar and serve warm with fresh whipped cream (optional). Enjoy!
To Store
- Place the leftover in an airtight container (or wrap it tightly in plastic) and keep it in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Notes
- Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
8g
(3%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
287mg
(96%)
Sodium
199mg
(8%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
816IU
(16%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 287mg | 96% |
| Sodium | 199mg | 8% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 816IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.