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bell' alimento

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Panettone Bread Pudding

By Paula |

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Panettone Bread Pudding.

2 small white ramekins with bread pudding on board with small metal sifter to side.

I LOVE Panettone. It’s probably more like a ridiculous obsession but so be it. When I first see them during the holidays I’m practically giddy. I stock up, so I can enjoy a slice, or two or three for breakfast with my cappuccino.

Then I can make things with them like this incredibly decadent and delish Panettone bread pudding or Cheat’s Sponge Cake with Summer Berries and Cream (it also makes wicked French toast but that’s another post).

2 small white ramekins with bread pudding on board. Raisins scattered around. Sifter to side.

If you’re looking for a super easy dessert then bread pudding is a great choice. The hard part is unwrapping the perfectly packaged Panettone and cutting it into cubes. Or maybe it’s the whisking and pouring? As you can tell it’s pretty hard. Slice, dice, pour, bake and wait. That’s about all folks.

If you want to get really fancy (and why wouldn’t you want to right?) dust the baked bread pudding with Dixie Crystal’s powdered sugar (have you seen that cute shaker in the store?) or top with a honking dollop of vanilla bean ice cream. Either way go grab that Panettone in your pantry and put it to good use.

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Panettone Bread Pudding

2 small white ramekins with bread pudding on board. Raisins scattered around. Small sifter to side.

Panettone Bread Pudding

Ingredients

  • 32 ounce Panettone
  • 3 tablespoons unsalted butter - room temperature
  • 2 eggs
  • 2 tablespoons sugar
  • 1 1/2 cups milk
  • 3/4 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup California golden raisins
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Dixie Crystal's powdered sugar - to dust

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray an oven proof casserole dish with non-stick cooking spray. Set aside.
  3. Slice Panettone into approximately 1" slices. Spread butter on to top of each slice and then cut into cubes. Transfer cubes to casserole dish.
  4. Into a medium bowl add: eggs, sugar, milk, cream, vanilla, raisins, nutmeg and cinnamon. Whisk together to combine. Pour mixture over Panettone.
  5. Bake for approximately 30-35 minutes OR until top is slightly golden and liquid has set.
  6. Dust with powdered sugar.

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© Paula Jones
Category: Desserts
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Comments

  9. Roz says

    Not only do I love panettone bread pudding, I also love it prepared as French Toast. YUM!

  12. Amaribe says

    Sound delicious, looks amazing. Great idea, a dessert made from Panettone. I definetly have to try this.

  13. Suzanne says

    Hi…If I were to make individual servings like the picture, how many ramekins will I need, and how much of the liquid mixture goes in each?

    Thanks,
    Suzanne

  14. Paula G says

    Merry Christmas Paula . . . would sliced toasted almonds work with this recipe? Christmas gifts this year will be small pan loafs wrapped in colored plastic wrap with bows of holly.

  15. Deana Pickett says

    I haven’t put it in the oven yet but even though I didn’t use a full panettone, probably 3/4, there doesn’t seem to be enough liquid. Is it possible that my panettone was too dry?

    • Paula says

      Hi Deana, It’s possible. If you think it needs a little more moisture feel free to add to the wet mixture.

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