Panettone Bread Pudding.
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).
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.
MORE RECIPES TO TRY:
If you’re feeling inspired by this bread pudding recipe, chances are you’ll enjoy these recipes:
- BRIOCHE BREAD PUDDING WITH BOOZY BUTTER SAUCE
- PANETTONE FRENCH TOAST
- BANANA BREAD WITH MASCARPONE SWIRL
Panettone Bread Pudding
Panettone Bread Pudding
- 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
- Preheat oven to 350 degrees.
- Spray an oven proof casserole dish with non-stick cooking spray. Set aside.
- Slice Panettone into approximately 1" slices. Spread butter on to top of each slice and then cut into cubes. Transfer cubes to casserole dish.
- Into a medium bowl add: eggs, sugar, milk, cream, vanilla, raisins, nutmeg and cinnamon. Whisk together to combine. Pour mixture over Panettone.
- Bake for approximately 30-35 minutes OR until top is slightly golden and liquid has set.
- Dust with powdered sugar.
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Cassie | Bake Your Day says
I loooooove this, Paula. So pretty!
What a beautiful pudding, I can’t wait to try this recipe!
Tara @ Unsophisticook says
Oh, my tummy rumbled when I saw this. Yum!
Stephanie @ Girl Versus Dough says
Such a smart idea! And a yummy one, too. 🙂
Karen @ The Food Charlatan says
I’m not usually a huge Panettone fan, but this looks awesome. I will let you know when I try it!
Bev @ Bev Cooks says
I’m caraaaaaaaaazy over bread puddings! Hand it over.
Erika @ The Hopeless Housewife says
This looks so wonderful!
Brenda @ a farmgirl's dabbles says
Gorgeous! I bet it tastes like pure comfort.
Not only do I love panettone bread pudding, I also love it prepared as French Toast. YUM!
Heidi @foodiecrush says
Okay, this is the smartest way I’ve seen to use up your panettone and with a ‘Nawlins twist to boot. LOOOVE bread pudding.
I want to eat it, eat it. Perfect cold weather dessert.
Sound delicious, looks amazing. Great idea, a dessert made from Panettone. I definetly have to try this.
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?
Hi Suzanne. It will make 6 ramekins. Fill them 3/4 way full each.
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.
Hi Paula. Merry Christmas to you. I don’t know why not. What thoughtful gifts!
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?
Hi Deana, It’s possible. If you think it needs a little more moisture feel free to add to the wet mixture.
Chicken and Dumplings Recipe says
So pretty! I can’t wait to try this recipe! I want to eat it.