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Italian Panettone Bread Pudding
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4.8 from 5 votes

Italian Sweet Bread Pudding

This Italian Sweet Bread Pudding made out of Panettone Bread never fails in simplicity, tastiness and rave reviews from family and friends. It's perfect when served with warm cinnamon syrup.
Course Dessert
Cuisine Italian
Keyword italian sweet bread pudding, panettone bread pudding
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 588kcal
Author Olya


  • Butter for the baking dish
  • 26 oz boxed Panettone bread (1 loaf)
  • 6 eggs
  • 1 ½ cups whipping cream
  • 2 ½ cups whole milk
  • 1 ¼ cups sugar


  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • ½ 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 ½ cup whipping cream, 2 ½ cup whole milk, and 1 ¼ 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.


Calories: 588kcal | Carbohydrates: 87g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 468mg | Potassium: 307mg | Fiber: 3g | Sugar: 53g | Vitamin A: 810IU | Vitamin C: 0.3mg | Calcium: 229mg | Iron: 3.2mg