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freshly baked panettone bread pudding in a 9x5 loaf pan, showing the rich custard and golden-brown top.

Panettone Bread Pudding

This cozy, custardy bread pudding is made with panettone, a delicious Italian sweet bread. Soaked in a creamy custard, baked until golden, and topped with a dusting of powdered sugar or a scoop of vanilla ice cream, it’s a perfect dessert for holidays or brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dessert, Breakfast, Brunch
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 Italian panettone about 500g
  • 6 –8 large eggs
  • 1 cup whole milk or half-and-half for richer custard
  • 1/2 cup heavy cream optional
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp orange zest optional
  • 1 tsp orange liqueur optional
  • 2 tbsp unsalted butter for dotting on top
  • Powdered sugar for dusting
  • Optional toppings: vanilla ice cream whipped cream, caramel or amaretto sauce, or maple syrup

Method
 

Prepare the Panettone: Cut the panettone into 1–2 inch cubes. If the loaf is fresh, toast the cubes in a low oven (10 minutes) to firm them up before soaking.
    Make the Custard: In a large bowl, whisk together 6–8 eggs with sugar until glossy. Add the whole milk, heavy cream (if using), vanilla extract, cinnamon, and orange zest. Whisk until smooth and combined.
      Soak the Bread: Place the cubed panettone into a greased 9x13-inch casserole dish or a 9x5 loaf pan. Pour the custard mixture over the bread, pressing gently to ensure each piece is soaked. Let it rest for 30–45 minutes to allow the bread to absorb the custard.
        Add Butter: Dot the top of the bread pudding with small pieces of butter to encourage browning.
          Preheat the Oven: Preheat your oven to 350°F (175°C).
            Bake: Bake the panettone bread pudding for 30–35 minutes in a shallow 9x13 pan, or 40–50 minutes in a deeper 9x5 loaf pan, until the top is golden brown and the center is set.
              Serve: Let the pudding rest for 5–10 minutes before serving. Serve warm, dusted with powdered sugar or with a scoop of vanilla ice cream. Optionally, drizzle with caramel or amaretto sauce for extra indulgence.

                Notes

                • Make-Ahead Tip: You can assemble this dish the night before and refrigerate it overnight for the custard to fully soak in. Bake it the next morning for a quick holiday breakfast or dessert.
                • Flavor Twists: Add chocolate chips for a richer dessert or a dollop of lemon curd between layers for a tangy contrast.
                • Serving Suggestions: Pair with a cup of coffee, tea, or after-dinner liqueurs like Amaretto for a cozy treat.