This Panettone Bread Pudding never fails in simplicity, tastiness and rave reviews from family and friends. It’s a classic dessert that is simple to make with very few ingredients! Simply add milk, eggs and vanilla! It’s perfect when served with warm cinnamon sauce!
We found the recipe years ago and now it’s a family favorite, especially around the holidays! My family always gets super happy when this bread pudding is about to be made. To me it tastes exactly like the bread pudding I enjoyed as a child. This easy bread pudding is one of our favorite dessert recipes now.
What is Panettone Bread Pudding?
We make Panettone Bread pudding out of boxed Panettone. If you never had it, Panettone is a sweet Italian bread. It’s loaded with candied citron, rum flavor lemon zest and raisins. Yummy! And it comes in a box. By the way this boxed Italian Christmas bread is similar to a fruitcake. Traditionally it is served during the holidays. The legend holds that in the late 1400s, a young Milanese nobleman fell in love with the daughter of a baker named Toni. And created “Pan de Toni” to impress his love’s father. Such a nice love story about bread!
So if you see the boxes the Italian sweet bread popping up everywhere around holidays, but never tried one, here’s a golden opportunity to do so! And don’t forget to try Chocolate Chip Panettone Bread Pudding!
Serve it with warm cinnamon brown sugar sauce
I like to eat this Panettone Bread Pudding as it is. But it’s best served with warm cinnamon brown sugar sauce and whipped cream. Who knew that traditional Italian sweet yeast dough bread modified into a pudding is such a tasty thing! Delicious!
Can I make it ahead?
Yes, you can make it ahead. I suggest that you bake it the night before. Then you will simply refrigerate it. When you need it, simply reheat it in the oven. I usually reheat it in a 350 oven for about 10-15 minutes in order to heat it up a bit. It will taste like fresh baked!
So if you see Pannetone (or baked French bread) in the stores in the upcoming months, you know what to do now!
How to make bread pudding
First, you will cut up your Panettone. Then lightly butter a large baking dish. Arrange the bread cubes in prepared dish and set aside.Next, in a large bowl, you will whisk eggs, whipping cream, whole milk, and sugar. Blend them well. Pour the custard over the bread cubes. Then press the bread cubes gently to submerge.
Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. You can do this step 2 hours ahead. If that’s the case, cover and refrigerate.
To make a great bread pudding recipe, having the right ratio of bread to custard is paramount to get the right texture. While the ratio is important, the bread you use in your bread pudding can also make or break your dish.Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.
Other Panettone recipes
I also made Chocolate Chip Panettone bread pudding with Bourbon Butter Sauce, and it turned out so amazingly good that it now rivals this one!
Italian Sweet Bread Pudding
- Butter for the baking dish
- 26 oz boxed Panettone bread (1 loaf)
- 6 eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 1/4 cups sugar
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- BREAD PUDDING: Lightly butter a large baking dish. Arrange the bread cubes in prepared dish.
- In a large bowl, whisk 6 eggs, 1 1/2 cup whipping cream, 2 1/2 cup whole milk, and 1 1/4 cup sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
- SYRUP: Combine 1 cup of water and 1 cup dark brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.
- TO SERVE: Spoon the bread pudding into bowls, drizzle with the warm cinnamon syrup, and serve.