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Decadent Italian Panettone Bread Pudding in 6 Steps

Italian Panettone Bread Pudding
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Transform your leftover panettone into a delightful bread pudding! This recipe features a rich custard and is a perfect way to enjoy this festive bread.

Ingredients

Scale
  • 6 cups cubed panettone (about 1 lb loaf)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Butter for greasing the dish

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Add the cubed panettone to the custard mixture. Gently press the bread down to ensure it’s fully submerged. Let it soak for at least 15-20 minutes, or until the panettone has absorbed most of the liquid.
  4. Pour the mixture into the prepared baking dish.
  5. Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted near the center should come out clean.
  6. Let the bread pudding cool slightly before serving.

Notes

  • You can add raisins or dried cranberries to the mixture for extra flavor.
  • Serve warm with your favorite sauce, like caramel or chocolate, or with a dollop of whipped cream.
  • Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Nutrition

Find it online: https://sundayflavor.com/italian-panettone-bread-pudding/