Decadent Panettone Bread Pudding: The Ultimate Holiday Dessert & Breakfast Treat
Discover a delightful new tradition this holiday season with our Panettone Bread Pudding recipe. This exquisite dish transforms the beloved Italian sweet bread into a rich, moist, and utterly irresistible dessert or a luxurious Christmas morning breakfast. Infused with the signature citrus and spice notes of panettone and elegantly complemented by a luscious homemade crème anglaise, it’s a truly unforgettable experience that balances sweetness with indulgent perfection.
Note: This article has been updated to provide more detailed insights and helpful tips. The core recipe remains the same, ensuring the delicious results you’ve come to love!
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About This Panettone Bread Pudding
The holiday season often brings unexpected turns, but one thing remains constant: the joy of delicious food. While not every festive season goes as planned, finding comfort and celebration in culinary creations is always a winning strategy. This Panettone Bread Pudding emerged as the perfect, heartwarming conclusion to a season that called for extra coziness and indulgence.
This recipe takes the cherished Italian holiday bread, panettone, and transforms it into a rich, custard-soaked bread pudding. Instead of traditional choices like French bread or challah, panettone lends its unique texture and exquisite flavor profile, creating a dessert that feels both familiar and wonderfully novel. It’s a comforting dish that perfectly encapsulates the spirit of the holidays, offering a delightful escape into sweetness.
Why Panettone Bread Pudding is a Must-Try
If you’ve ever enjoyed panettone, especially during the festive season, you know its magic. This tall, dome-shaped Italian sweet bread is typically adorned with candied orange peel, citron, and raisins, boasting a light, airy, and incredibly fragrant crumb. It’s a flavor profile that instantly evokes holiday cheer, making it far superior to any fruit cake you might have encountered. Its delicate notes of citrus and warming spices are what truly set it apart, filling you with joy from the first bite.
Having experienced the charm of panettone firsthand during my time in Rome, I can attest to its delightful qualities. This recipe harnesses that inherent deliciousness, elevating it to new heights. The panettone’s naturally light and fluffy texture makes it the ideal candidate for soaking up a rich, creamy custard, transforming into a bread pudding that is moist, indulgent, and perfectly sweet. What’s truly wonderful is that you don’t need to add a multitude of extra spices or complex flavors to the custard base; the panettone itself provides all the aromatic complexity you could wish for.
The crowning glory of this Panettone Bread Pudding is the silky, vanilla-infused crème anglaise. This creamy sauce adds a layer of sophistication and decadence, creating an extraordinary dessert that’s the perfect end to any festive meal. Beyond dessert, its balanced sweetness and comforting warmth make it an absolutely indulgent option for a special Christmas morning breakfast or a leisurely holiday brunch. It’s a versatile treat that will undoubtedly become a staple in your holiday baking repertoire.
Essential Ingredients for the Perfect Panettone Bread Pudding
Crafting this unforgettable bread pudding requires a few key ingredients, each playing a vital role in achieving that perfect texture and flavor:
- Panettone: The star of our show! Panettone is a traditional Italian sweet bread, primarily enjoyed around Christmas. Its signature components are candied dried fruits, often citrus and raisins, giving it a vibrant, fruity, and slightly spicy character. Unlike dense fruit cakes, panettone is renowned for its incredibly light, airy, and fluffy texture, which is precisely why it excels in bread pudding – it absorbs the custard beautifully without becoming soggy. You will need one 1 lb loaf of good quality panettone bread for this recipe.
- Eggs: Essential for the rich, creamy custard base. Eggs act as a binder and provide structure and an unmistakable richness to the pudding. For optimal results, use large eggs. The full dozen eggs ensure a deeply custardy texture that holds together perfectly.
- Heavy Cream: This is a crucial component of the custard, contributing to its luxurious, decadent consistency. The high fat content of heavy whipping cream delivers unparalleled richness and ensures a smooth, velvety finish in the bread pudding.
- Milk: Paired with the heavy cream and eggs, milk forms the liquid foundation of our custard. For the best flavor and texture, I highly recommend using whole milk. Avoid 2% or skim milk, as their lower fat content can result in a less rich and creamy pudding. Similarly, steer clear of alternative milks such as coconut, almond, or soy, as they can alter the flavor and consistency significantly.
- Sugar: Granulated sugar provides the perfect amount of sweetness, complementing the natural sweetness of the panettone without overpowering it. It helps to create a balanced flavor profile, ensuring the pudding is delightfully sweet but not cloying.
- Vanilla Extract: Always opt for pure vanilla extract to infuse a warm, aromatic depth into the custard. My personal favorite is Nielsen-Massey, especially their Madagascar Bourbon Pure Vanilla Extract, which offers an exceptional depth of flavor that really shines through.
- Half-and-Half: This provides the delicate, creamy base for our elegant crème anglaise. Its balanced fat content ensures a sauce that is rich yet light enough to drizzle beautifully over the warm bread pudding.
- Vanilla Bean: For the crème anglaise, a whole vanilla bean is indispensable. Splitting it lengthwise and scraping out the fragrant seeds directly into the sauce imparts an unparalleled depth of true vanilla flavor and beautiful speckles, far superior to what extract or paste can offer.
Must-Have Equipment for This Recipe
To ensure a smooth and enjoyable baking experience, gather these essential kitchen tools:
- Chef’s Knife and Cutting Board: A sharp chef’s knife and a sturdy cutting board are indispensable for precisely cutting the panettone into uniform 1-inch cubes. Uniform cubes ensure even soaking and baking, leading to a consistent texture throughout the pudding.
- Whisk and Mixing Bowls: A good quality whisk and a set of stainless steel mixing bowls are crucial for effortlessly combining the custard ingredients. The whisk helps to thoroughly incorporate the eggs, cream, milk, and sugar, ensuring a lump-free, smooth custard base. You’ll need one large bowl for the custard and another medium-sized bowl for preparing the crème anglaise.
- 9×13 Inch Baking Pan: A standard 9×13 inch cake pan is the perfect size for baking this bread pudding. Its rectangular shape ensures even heat distribution and provides ample surface area for a beautifully golden-brown crust.
- Saucepan and Wooden Spoon: These are all you need to gently heat the half-and-half and vanilla bean, and then carefully thicken the crème anglaise. A wooden spoon is ideal for stirring constantly, preventing scorching and ensuring a smooth, velvety sauce.
More festive recipes to complete your holiday table: Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream / Bruleed Instant Pot Eggnog Cheesecake / Chocolate Peppermint Pots de Creme / 3-Ingredient Dark Chocolate Peppermint Mousse
How to Make Panettone Bread Pudding: Step by Step
Creating this delicious Panettone Bread Pudding is simpler than you might think, breaking down into a few straightforward steps:
Preparing the Panettone
First, you’ll need to prepare the foundation of your bread pudding. Using a sharp chef’s knife, carefully chop the entire panettone loaf into uniform 1-inch cubes. Consistency here is key, as it ensures that each piece of bread absorbs the custard evenly, leading to a perfectly moist texture throughout. If your panettone has a particularly firm crust, feel free to trim it off before cubing, though a slight crust can add a pleasant textural contrast to the final dish. Once cubed, lightly grease your 9×13-inch baking dish with butter and spread the panettone cubes in an even layer.
Crafting the Rich Custard
The custard is what transforms the panettone into a truly indulgent bread pudding. In a large mixing bowl, simply whisk together the eggs, heavy cream, whole milk, granulated sugar, pure vanilla extract, and a pinch of salt until all ingredients are thoroughly combined and the mixture is smooth. There’s no cooking involved at this stage, making it a quick and easy component. Ensure you whisk well enough to fully integrate the sugar and break down the egg yolks, preventing any lumps.
Rest, Bake, and Transform
Once your custard is ready, pour it evenly over the panettone cubes in the baking dish. Crucially, gently press the bread cubes down, ensuring they are fully submerged in the liquid custard. This step is vital for maximum absorption, which will guarantee a moist and tender bread pudding. Cover the pan tightly and refrigerate for at least 30 minutes, or ideally for up to 2 hours. This resting period allows the panettone to soak up every drop of that rich custard, preventing a dry interior and enhancing the final texture.
When you’re ready to bake, preheat your oven to 350°F (175°C). Uncover the baking dish and bake for approximately 45 minutes, or until the top is beautifully golden brown, puffed up, and the center is just slightly wobbly. A toothpick inserted near the center should come out mostly clean. The delightful aroma that fills your kitchen will let you know it’s almost ready!
The Elegance of Crème Anglaise
While the bread pudding bakes, prepare the luxurious crème anglaise. Despite its fancy name, this creamy vanilla sauce is quite simple to make. In a medium bowl, whisk together the sugar and egg yolks until they are well combined and slightly pale; set this mixture aside. In a small saucepan, combine the half-and-half and the split vanilla bean (with seeds scraped in). Heat this mixture over medium-low heat until small bubbles begin to form around the edge of the pan, typically taking about 5 minutes. Do not let it boil.
To temper the egg yolks, slowly stream half of the hot half-and-half mixture into the egg yolk mixture, whisking constantly. This gradual addition prevents the yolks from scrambling. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining half-and-half, continuing to whisk constantly. Cook over medium heat, stirring continuously with a wooden spoon, until the sauce thickens enough to coat the back of the spoon, usually 4 to 5 minutes. Do not boil. Remove from heat, strain the sauce into a serving dish to ensure absolute smoothness, and serve warm. This crème anglaise can be served immediately or refrigerated until ready to use (and can be served chilled or at room temperature). For an alternative topping, scoops of creamy vanilla ice cream also make a fantastic accompaniment.
Expert Tips for a Flawless Bread Pudding
Achieving a truly exceptional Panettone Bread Pudding is easy with these helpful tips:
- Prep it Early: While the recipe calls for at least 30 minutes of refrigeration before baking, letting the bread pudding rest for the full 2 hours makes a noticeable difference. This extended soaking time allows the panettone to fully absorb the rich custard, resulting in a much moister, more tender, and uniformly custardy texture throughout. It’s a small investment of time that yields significant rewards in flavor and mouthfeel.
- Embrace the Vanilla Bean: For the crème anglaise, there’s no substitute for a fresh vanilla bean. The complex, nuanced flavor and delicate aroma imparted by a real vanilla bean are simply unmatched by vanilla extract or paste. It adds a gourmet touch and elevates the sauce from good to extraordinary. Don’t skip this step if you want to experience the crème anglaise at its best.
- Don’t Overbake: Keep a close eye on your bread pudding as it bakes. Overbaking can lead to a dry, rubbery texture. You’re looking for a golden-brown top and a center that still has a slight jiggle, indicating it’s moist and custardy within. The pudding will continue to set slightly as it cools.
- Serve Warm for Optimal Enjoyment: While delicious at any temperature, Panettone Bread Pudding truly shines when served warm, especially with a warm drizzle of crème anglaise. The warmth enhances the aromatic spices of the panettone and the creaminess of the custard.
- Quality Ingredients Matter: Since this recipe relies on a few core ingredients, the quality of each really makes a difference. Opt for fresh, large eggs, good quality heavy cream and whole milk, and most importantly, a flavorful panettone. The better the initial panettone, the more flavorful your bread pudding will be.
Need more inspiration for the holiday season? Check out my holiday recipe page!
Frequently Asked Questions
How Long Should I Rest the Panettone Bread Pudding?
The bread pudding should rest in the refrigerator for at least 30 minutes, and ideally for up to 2 hours, before baking. This resting period is critical for ensuring the panettone cubes have ample time to fully absorb the custard mixture. When the bread is thoroughly saturated, it bakes up incredibly moist and tender, preventing any dry spots and ensuring a consistently custardy texture throughout the entire pudding. A longer rest period truly maximizes the pudding’s deliciousness, allowing the flavors to meld beautifully and the texture to become perfectly saturated.
Why Choose Panettone for Bread Pudding?
The choice of panettone for bread pudding is all about flavor and texture! Panettone offers a unique and distinct flavor profile that simply screams “Christmas” and “holiday.” Its delicate, buttery crumb is studded with candied fruits, often orange peel and citron, and juicy raisins, along with subtle hints of vanilla and sometimes lemon zest. These inherent flavors infuse the entire bread pudding, eliminating the need for excessive added spices and creating a naturally festive taste.
Beyond its incredible taste, panettone’s texture is a game-changer. It is famously light, airy, and fluffy, making it an ideal bread for soaking up custard. Unlike denser breads, panettone retains a lovely tenderness even after baking, resulting in a bread pudding that is wonderfully moist, sumptuously rich, and never heavy. It’s this combination of festive flavor and superior texture that makes panettone the perfect foundation for an extraordinary holiday bread pudding.
What to Serve with This Panettone Dessert
Whether you’re serving Panettone Bread Pudding as a luxurious dessert or a special holiday breakfast, pairing it with the right beverage or accompaniment can elevate the experience. I highly recommend serving this delightful treat with a freshly brewed espresso, your favorite gourmet coffee drink, or a comforting mug of hot cocoa. These warm beverages perfectly complement the sweet, rich flavors of the pudding.
For those looking for hot drink ideas, here are both alcoholic and non-alcoholic options:
- Boozy Baileys Hot Chocolate (for an adult treat)
- Irish Coffee (a classic festive cocktail)
- Hot Orange Mocha Cocktail (a unique and warming concoction)
- The Best Slow Cooker Hot Chocolate (perfect for a crowd, easy & delicious)
- Hot Spiced Ale Flip (an intriguing historic drink)
- Boozy Zebra Hot Chocolate (a fun, chocolatey option)
For an extra touch of indulgence, consider a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a sprinkle of toasted nuts like almonds or pistachios to add a delightful crunch.
Storing and Reheating Your Panettone Bread Pudding
Proper storage and reheating ensure you can enjoy this delicious Panettone Bread Pudding for days to come:
- Store: Any leftover bread pudding should be transferred to an airtight container and refrigerated. It will remain fresh and delicious for up to 3 days. It’s best to store the bread pudding and the crème anglaise separately to maintain their individual textures and quality.
- Reheat: To reheat, simply portion out as much panettone bread pudding as you’d like onto a microwave-safe plate. Heat in the microwave on a medium setting until it is warmed through to your liking. The crème anglaise can be served chilled directly from the refrigerator, or brought to room temperature for a softer drizzle. If you prefer a warm sauce, gently warm it in a saucepan over low heat, stirring constantly, taking care not to let it boil.
- Freeze: Panettone bread pudding freezes beautifully! To freeze leftovers, wrap individual portions or the entire remainder tightly in several layers of plastic wrap, then place them inside an airtight freezer-safe container or a heavy-duty freezer bag. Frozen leftovers will keep well for up to 1 month, allowing you to enjoy a taste of the holidays whenever you wish. However, the crème anglaise does not freeze well; its delicate emulsion can separate upon thawing, affecting its smooth texture. Therefore, it’s best to prepare fresh crème anglaise when serving thawed bread pudding.
Finally, if you make this Panettone Bread Pudding recipe, please be sure to give it a rating or leave a comment! I absolutely love to hear when you all create my recipes, and I genuinely take the time to respond to every single comment. Feel free to drop any questions below, too – I’m always happy to help! And, if you share your culinary creations on Instagram, please tag me! Seeing these recipes come to life in your homes is one of my favorite things to look through; it truly means the world to me.
I don’t currently have other recipes using panettone, but perhaps I should explore more ways to feature this incredible bread? Let me know your thoughts and ideas in the comments below!
Panettone Bread Pudding
Equipment
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Le Creuset Saucepan
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French Wire Whisk
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Stainless Steel Mixing Bowls
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Organic Bamboo Cutting Board
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Shun 8-Inch Chef’s Knife
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9 x 13 inch Cake Pan
Ingredients
- 1 1lb loaf panettone bread, cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups half-and-half
- 1 vanilla bean split lengthwise
- 1/2 cup sugar
- 4 large egg yolks at room temperature
Instructions
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To make the bread pudding, lightly grease a 9×13-inch baking dish with butter. Add the panettone bread cubes in an even layer in the prepared dish.
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In a large bowl, whisk together the eggs, whipping cream, whole milk, sugar, vanilla extract, and a pinch of salt until thoroughly combined and smooth. Pour this rich custard mixture evenly over the bread cubes, pressing the cubes down gently to ensure they are fully submerged in the liquid. This helps them soak up all the delicious goodness.
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Cover the dish and refrigerate for at least 30 minutes, or for optimal results, up to 2 hours. This resting period is crucial for the bread to fully absorb the custard, leading to a perfectly moist and tender pudding.
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When ready to bake, preheat your oven to 350˚F (175°C). Uncover the baking dish and bake until the bread pudding is set in the center, beautifully puffed, and golden brown on top, which should take approximately 45 minutes.
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While the bread pudding bakes, prepare the crème anglaise. In a medium saucepan, combine the half-and-half and the vanilla bean (which you should split lengthwise and scrape the seeds into the liquid). Heat over medium-low heat, stirring occasionally, until small bubbles just begin to appear around the rim of the pan, about 5 minutes. Do not let it boil.
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In a separate medium bowl, whisk together the sugar and egg yolks until well combined and slightly pale. Slowly and gradually stream half of the hot half-and-half mixture into the egg yolk mixture, whisking constantly. This tempering process prevents the yolks from scrambling.
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Carefully pour the tempered egg mixture back into the saucepan with the remaining half-and-half. Cook over medium heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon, about 4 to 5 minutes. Remove the sauce from heat and strain it through a fine-mesh sieve into a serving dish to ensure a perfectly smooth consistency. Serve immediately with the warm panettone bread pudding, or refrigerate until ready to serve (it can be served chilled or at room temperature).