New recipes

Panettone Bread Pudding

Panettone Bread Pudding

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

So you just ate one delicious slice of panettone, a buttery, sweet bread originally from Milan. Congratulations! But now you need to figure out what to do with the rest of it. Enter panettone bread pudding, the best way to consume all those leftovers. Or really, the best way to consume panettone in the first place.


  1. Place a rack in center of oven; preheat to 275°. Tear ¾ panettone loaf into large, irregular pieces. Arrange in a single layer on a rimmed baking sheet. Bake until light golden brown, dry, and crisp to the touch, 35–40 minutes. Let cool.

  2. Meanwhile, vigorously whisk 1 large egg, 5 large egg yolks, 3 cups half-and-half, and 3 Tbsp. granulated sugar in a large bowl until very well combined, the sugar has dissolved, and no streaks of egg remain, about 30 seconds.

  3. Whisk in 1½ tsp. vanilla extract and ¾ tsp. kosher salt. Finely grate 1 tsp. orange zest into custard and whisk to incorporate.

  4. Grease a 2½–3-qt. baking dish with butter. Increase oven temperature to 300°. Arrange cooled bread pieces in dish. Pour custard over, using tongs to flip and submerge bread and soak in custard. Pop out some pieces so they sit above surface of custard in craggy peaks.

  5. Transfer to oven to bake until custard is no longer wet, the bread pudding is golden brown, and butter is bubbling at the edges, 45–55 minutes. Let cool 20–30 minutes.

  6. Meanwhile, whisk ¾ cup whole-milk plain yogurt, 2 Tbsp. maple syrup, and remaining ¼ tsp. kosher salt in a small bowl.

  7. Using a fine-mesh sieve, sprinkle 1 Tbsp. powdered sugar over bread pudding.

  8. Scoop out portions of pudding and divide among plates. Drizzle with maple yogurt.

Reviews SectionGood recipe, use panettone with dried fruits and be sure to cook it enoughmilomanLos Angeles 01/24/20Great recipe! Don't skip the yogurt topping. It's an awesome topping.AnonymousGrand Rapids, MI01/02/20Needed to come up with a dessert for christmas! This Panettone bread pudding recipe was the best decision I made. Was easier to make than expect and the end result was DELICIOUSDelish! And SO easy! Made this twice now, the second time for a Christmas Eve party. My dish was a little on the small side (filled to the top only 2 quarts) but with some work it fit just fine, and after baking the bread deflates a bit. The maple yogurt is fantastic here. After an hour in the oven the bread pudding was still not quite "dry" everywhere, but once taken out and allowed to cool it was fine. Was a hit at the party and I'll definitely be making it next year.

    • 560 grams panettone, cut into 1-inch cubes
    • 3/4 cup brown sugar, packed
    • 6 eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/2 cup white sugar
    • 3 cups milk
    • 3 tablespoon butter
    1. Lightly and evenly toast panettone in oven.
    2. While the panettone is toasting, warm a 9 inch metal pan over low heat on stovetop. Add brown sugar and butter until butter is melted and sugar is moistened. Remove from heat and spread over bottom of pan.
    3. Arrange toasted panettone in pan.
    4. Whisk the eggs together in a medium bowl with the vanilla extract, salt, and granulated sugar. Gradually whisk in the milk until well-combined. Pour the custard over the panettone cubes and press down gently to make sure all the bread cubes are soaking in the custard.
    5. Put the cake pan in a larger pan, such as a roasting pan, and fill the larger pan with hot water so it reaches halfway up the outsides of the cake pan. Bake the bread pudding until it feels barely set in the center, but don't overcook it, about 50 minutes. Remove from the oven, and wearing oven mitts, carefully lift the bread pudding out of the water bath and set it on a cooling rack.

    Recipe Summary

    • 1 (12 ounce) panettone, cubed
    • 3 eggs, lightly beaten
    • ½ cup white sugar
    • 2 ¼ cups heavy cream
    • 2 teaspoons vanilla extract
    • 1 tablespoon Grand Marnier or other orange-flavored liqueur
    • 1 pinch salt
    • ⅛ teaspoon freshly grated nutmeg
    • 1 ½ teaspoons finely grated lemon zest
    • 2 teaspoons finely grated orange zest
    • 2 ½ tablespoons unsalted butter, cut into bits
    • 2 tablespoons white sugar
    • ½ cup butter
    • 1 cup white sugar
    • ¼ cup Grand Marnier or other orange-flavored liqueur
    • 3 tablespoons water
    • ⅛ teaspoon freshly grated nutmeg
    • ⅛ teaspoon salt
    • 1 egg

    Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly set aside any leftover bread cubes.

    Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.

    Preheat oven to 350 degrees F (175 degrees C).

    Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.

    Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.

    Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

    Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.

    In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.

    Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

      1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti recipe follows).
      2. Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
      3. Whisk together remaining ingredients.
      4. Tear panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
      5. Preheat oven to 350°F with rack in middle.
      6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

      I always use Whole Foods' "traditional panettone" for this recipe - it already has raisins and orange peels baked into it. There is no need to soak and add the raisins - just slice, bake the slices in the oven until evenly browned on both sides (no need to add more butter!!), and follow the remainder of the recipe as is. It's delicious and a Christmas staple in our house!

      Great! I used dark raisins, and full fat (4 %) milk, instead of half and half, and baked in a slightly larger than 13x9 pan. It was delicious. Served with a little melted vanilla ice cream. Might cut back on the sugar a little, especially if using the ice cream topping.

      This was delicious. We substituted chocolate chips for the liquored raisins. My husband and daughter both loved it.

      This recipe is a keeper! My husband who is mister I don't eat sweets had three helpings!

      This recipe rocks! I skipped the brandy and used 3/4 c of dried cherries instead of raisins because a lot of my guests don't care for them. Terrific dessert for a winter holiday.

      I soaked the raisins in orange juice, increased the eggs to 4 whole eggs + 1 extra yolk, decreased butter to 3 TB (including what I used to butter the pan) and decreased the sugar to half a cup. Next time I would: put the pannetone slices in the toaster and add melted butter to the custard mix instead (pan frying took too long), decrease the sugar even more, and only cook for 40 minutes (I cooked for 45 to get the top more browned, but ended up with it burning on the bottom - watch out, it burns easily!).

      For xmas eve, doubled the recipe and soaked golden raisins in amaretto and St. Germaine. Awesome results. Possibly even better as leftovers served cold.

      Found it a lot easier and less messy to melt the butter brush one side with melter butter, put it in skillet buttered-side down, then brush butter the top side. Also didn't want to buy bourbon just for this so used dark rum. Added about 1/2 tsp nutmeg. Made a rum sauce for it. Made it the day before, took it to Christmas lunch. Forgot to reheat it. Everyone loved it anyway. Just imagine if it was served warm.

      As advertised! Easy, quick and delicisous! Use a good quality panettone and serve with bourbon sauce found on this site. I've made it twice - serve it straight from the oven rather than reheated as suggested.

      Alright, I'm sorry, I don't know what keeps happening to my review! One last go. This recipe was inspiring. I used leftover challah, dried cranberries that I soaked in a tawny port and let me tell you. It was amazing. Amazing! I am making it for every and any holiday I can get away with.

      Preheat the oven to 160C/140C Fan/Gas 3.

      Liberally spread the sliced panettone with the butter and then the fruit compôte.

      Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you!

      Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.

      Pour some of the egg mixture over the slices of panettone and allow to rest for five minutes. Repeat the process a couple more times, until all the mixture is used up.

      Bake for 25–30 minutes, or until brown on top, but still a little wobbly.

      Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.

      Panettone Bread Pudding with Warm Vanilla Sauce

        1) Stagger the panettone slices in a large buttered baking dish (a 9x13 will work for this or a bit smaller) set aside while you make the custard.

      2) In a large bowl (or large measuring cup) whisk together the milk, cream, eggs, sugar, vanilla and salt, gently pour over the panettone, set aside to soak for about an hour.

      3) After an hour, bake in a 350 degree oven for an hour or until set (cover with foil if the center is still too runny but the top is getting too much color) allow to set and rest for 20 minutes before serving and meanwhile, make the sauce.

      4) In a saucepan, add all the ingredients for the sauce except for the vanilla, bring to a boil, let it slowly bubble away for about 5 minutes, remove from the heat, add the vanilla, give it a stir to combine then pour into a little jug or bowl and serve over the panettone.

      NOTE: IF the sauce separates once cooled (store both covered in the fridge) microwave to loosen and give it a good stir.

      Panettone Bread Pudding

      This warm Panettone Bread Pudding is super easy to assemble and taste heavenly! Let it soak up the holiday spiced custard and bake till nicely puffed up and golden. There is no perfect holiday dessert than this!

      Serve this warm dessert as a finale of your holiday meal or make it for a special Christmas Day breakfast. The whole house smells so inviting that you will know why it makes such a treasure for the holiday. I hope it’s going to be your family favorite too!

      Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

      Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook , Pinterest , YouTube , and Instagram for all the latest updates.

      Panettone Apple Bread Pudding

      To say I was excited when I received a Bauducco Panettone as part of the Foodbuzz Tastemakers program would be a huge understatement.

      You see, panettone epitomizes the holiday season in my family. I&rsquom pretty sure 95% of Americans have no idea what Panettone even is but for me, it&rsquos Christmas and New Year&rsquos morning, bounding down the stairs and being more excited to cut into the loaf of bread than open presents (yes, it&rsquos that good).

      I grew up in a very Italian American family. Sunday dinners of &ldquomacaroni & meatballs&rdquo were at grandma & grandpa&rsquos for years during our childhood, Christmas Eve was celebrated with the 7 fishes (or close to it), my great-grandma called my brother &ldquoAdriano&rdquo instead of Adrian and bought us all underwear for Christmas, and panettone, which originated from the area of Milan close to where most of my mother&rsquos side of the family comes from in Italy, was eaten Christmas morning for breakfast and usually again on New Year&rsquos if we were lucky enough to have 2 loaves that year.

      I can remember trying to describe panettone to my friends growing up and struggling to find the words to adequately convey the deliciousness this &ldquobread&rdquo is.

      It&rsquos sweet, it&rsquos cakelike, it&rsquos moist (when they&rsquore fresh), it&rsquos buttery. Honestly, it&rsquos perfection in a bite. I&rsquom sure the childhood memories that accompany the bread add a bit of bias to my opinion of it but, if you don&rsquot like this stuff, you&rsquore just not human.

      Considering I&rsquove had many pieces of panettone in my lifetime already and know I love it, I wanted to do something different with this one. Something that highlighted the amazing sweetness and flavor to the bread but also honored the fall season we&rsquore in right now. And that&rsquos how this apple bread pudding was born.

      It was like a trip down memory lane with each bite being simultaneously transported back to Christmas as a kid and picking apples in the fall. The sweetness of both the bread and the apples is incredibly warming both literally and figuratively. I&rsquom sorry if this sounds cheesy and you&rsquore sitting here reading this thinking &ldquois she seriously waxing poetically about bread right now?&rdquo but yes, yes I am. Panettone has this nostalgic effect on me that makes me remember everything good about family & youth and any food that can do that deserves some love.

      Panettone bread and butter pudding

      Made with leftover panettone you might have lingering around after Christmas, this recipe is a great way to treat yourself during the festive season and use up any bits that would otherwise end up in the bin. Served with an aromatic spiced mandarin sauce, it'll fill the house with lovely seasonal aromas of citrus and spice.


      • 750 g panettone, slightly stale
      • 75 g butter, very soft
      • 1 tsp mixed spice
      • 1 pinch nutmeg, grated
      • 1 clementine, zest only
      • 50 g dark chocolate, roughly chopped
      • 2 tbsp orange liqueur (optional)
      • 200 ml whole milk
      • 1 tsp vanilla bean paste
      • 3 eggs
      • 25 g caster sugar
      • 100 ml double cream
      • 1 tbsp demerara sugar
      • 26.5 oz panettone, slightly stale
      • 2.6 oz butter, very soft
      • 1 tsp mixed spice
      • 1 pinch nutmeg, grated
      • 1 clementine, zest only
      • 1.8 oz dark chocolate, roughly chopped
      • 2 tbsp orange liqueur (optional)
      • 7 fl oz whole milk
      • 1 tsp vanilla bean paste
      • 3 eggs
      • 0.9 oz caster sugar
      • 3.5 fl oz double cream
      • 1 tbsp demerara sugar
      • 26.5 oz panettone, slightly stale
      • 2.6 oz butter, very soft
      • 1 tsp mixed spice
      • 1 pinch nutmeg, grated
      • 1 clementine, zest only
      • 1.8 oz dark chocolate, roughly chopped
      • 2 tbsp orange liqueur (optional)
      • 0.8 cup whole milk
      • 1 tsp vanilla bean paste
      • 3 eggs
      • 0.9 oz caster sugar
      • 0.4 cup double cream
      • 1 tbsp demerara sugar
      • 1 x 400g (14oz) pot of mandarin segments, drained (we like Nature's Finest)
      • 1 cinnamon stick
      • 3 cardamom pods
      • 1 star anise
      • 1 tsp vanilla bean paste
      • 3 cloves
      • 1 tbsp honey (if needed)
      • 1 x 400g (14oz) pot of mandarin segments, drained (we like Nature's Finest)
      • 1 cinnamon stick
      • 3 cardamom pods
      • 1 star anise
      • 1 tsp vanilla bean paste
      • 3 cloves
      • 1 tbsp honey (if needed)
      • 1 x 400g (14oz) pot of mandarin segments, drained (we like Nature's Finest)
      • 1 cinnamon stick
      • 3 cardamom pods
      • 1 star anise
      • 1 tsp vanilla bean paste
      • 3 cloves
      • 1 tbsp honey (if needed)


      • Cuisine: English
      • Recipe Type: Pudding
      • Difficulty: Easy
      • Preparation Time: 60 mins
      • Cooking Time: 50 mins
      • Serves: 6


      1. Heat the oven to 180°C/350°F/gas mark 4.
      2. Place the butter, mixed spice and nutmeg in a small bowl and mix to incorporate the spices into the butter.
      3. Slice the panettone and cut each piece into four triangles and butter both sides. Butter the inside of a deep baking dish and arrange the panettone triangles in the dish. Scatter clementine zest and the chocolate, then douse with the orange liqueur, if using. Set aside.
      4. To make the custard, place the milk and vanilla in a small pan and set over a medium heat. Bring to a simmer.
      5. Separately, beat the eggs with the sugar. Once the milk is simmering, pour a little over the eggs and whisk quickly to temper. Then, add the tempered eggs to the pan of milk and whisk over the heat. Once the mixture just starts thickening, add the cream and remove from the heat. Carefully pour over the bread and leave to soak for 15&ndash30 minutes.
      6. Dot any remaining spiced butter over the top and scatter with the demerara sugar.
      7. Place the baking dish in a roasting tin, then fill the tin with water until the water reaches halfway up the dish &ndash this is to help the custard cook evenly. Place in the pre-heated oven and cook for 35&ndash45 minutes until golden brown.
      8. While the pudding is cooking, make the spiced mandarin sauce. Empty the mandarin pot (juices and fruit) into a saucepan and add the spices. Bring to a simmer over a very low heat and let simmer for 30&ndash45 minutes to allow the spices to infuse.
      9. Taste the sauce at the end and add a little honey if you feel it needs sweetness. Remove the cinnamon stick, cardamom pods and cloves before serving. Allow the pudding to stand for 20 minutes before serving.

      You might also like:


      Do you want to comment on this article? You need to be signed in for this feature