Go Back

Easy Panettone Bread Pudding

Panettone bread pudding bakes in a creamy egg custard until puffed and golden, with tender cubes of sweet bread throughout. The center reaches 160°F for a set, comforting dessert that makes a festive loaf easy to serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Standing and resting 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened
  • 1 loaf (1 lb) panettone cut into 1-inch cubes
  • 5 eggs large
  • 0.5 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Arrange the panettone cubes in the prepared dish.
  4. In a large bowl, whisk the eggs and sugar until combined.
  5. Whisk in the milk, heavy cream, vanilla, and salt.
  6. Pour the custard evenly over the panettone and gently press the cubes into it.
  7. Let stand for 20 minutes.
  8. Bake for 45–55 minutes, until puffed and golden and the center reaches 160°F.
  9. Let rest for 10 minutes before serving.

Notes

For the most even custard absorption, gently press the panettone cubes under the custard before the 20-minute stand. Refrigerate leftovers for up to 3 days; freezer: yes, freeze portions for up to 2 months. For a dairy-free swap, use plant-based butter, unsweetened oat milk, and coconut cream.