If you’ve ever wondered what to do with leftover panettone, this easy Panettone Bread Pudding is definitely the answer. Made with just 6 ingredients and about 10 minutes of prep, it turns that sweet Italian holiday bread into a warm, custardy dessert that tastes like it took far more effort than it did.
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As someone who hates letting good ingredients go to waste (especially something as special as panettone), this recipe has become one of my favorite ways to transform a gifted loaf into something downright irresistible!
Around the holidays, it’s not unusual to end up with one too many panettone loaves gifted from friends or family. And while I love a slice with coffee, turning it into bread pudding from panettone might just be my most genius idea yet! This Pannetone Bread Pudding is rich, soft in the center, and golden on top, with that signature buttery sweetness that only panettone can lend.
It’s the kind of easy dessert that fits right in with cozy holiday baking that make a house smell amazing while they bake! It feels a little Southern in spirit too, the way we love to take simple ingredients (like bread and butter) and turn them into something warm, welcoming, and made to share.
I usually make it for New Years Day when the panettone bread loaves are on clearance! I scored this one with chocolate chips.
If you enjoy classic comfort desserts like bread pudding, you might also love my honey bread pudding recipe (which includes a dreamy vanilla sauce that would be absolutely perfect drizzled over this one too). And if you’re serving this for brunch or dessert, a cup of coffee or Mocha Punch alongside it is never a bad idea!
What is Panettone?
Panettone is a traditional Italian sweet bread that’s especially popular around Christmas and New Year’s. It’s tall, fluffy, slightly buttery, and often filled with candied fruit, raisins, or chocolate chips.
Because panettone is already rich and lightly sweet, it’s perfect for making bread and butter pudding with panettone. The bread soaks up the custard beautifully, creating a dessert that’s tender and just the right amount of indulgent!
Shortcuts
- If you’re in a hurry, you can tear the panettone into chunks instead of cutting perfect cubes. It soaks up the custard just the same and saves a few minutes of prep.
- The panettone already brings plenty of flavor, so if you don’t have vanilla extract on hand, feel free to skip it. The pudding will still taste wonderful.
- Assemble the pudding earlier in the day and keep it covered in the fridge until you’re ready to bake. It actually gives the bread even more time to soak up the custard.
Ingredients for Panettone Bread Pudding Recipe
Scroll down to printable recipe for exact ingredient quantities.
- Panettone: You will need a store-bought loaf of panettone! I used a chocolate chip panettone, but traditional fruit varieties work beautifully too.
- Eggs: Eggs form the base of the custard and help the bread pudding set into that soft, sliceable texture.
- Sugar: For just a bit of added sweetness!
- Whole milk & melted butter: Whole milk and melted butter both add richness and give the pudding its creamy custard texture.
- Vanilla extract (optional): A small splash deepens the flavor of the custard.
- Powdered sugar (optional): A light dusting at the end gives the finished dessert a simple, pretty touch!
How to Make Panettone Bread Pudding
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat oven to 350˚. Grease a 12x18 baking dish or a 2 quart to 2 ½ quart casserole dish with butter.
- Cut the bread into about 1 to 1 ½ inch cubes. Place the bread cubes in a large bowl.
- Whisk together the eggs, sugar, and 4 tablespoons of the butter in a medium size bowl; gradually whisk in the milk. If using, stir in the vanilla.
- Pour the milk mixture over bread cubes. Gently fold the bread cubes and milk together. Let stand 10 minutes so the bread can soak up all the liquid.
- Pour the soaked bread cubes into the greased dish. Drizzle with remaining melted butter.
- Bake for 45 to 50 minutes or until the center is set and the outside edges are bubbly. Let stand at least 10 minutes before serving. You can sprinkle powdered sugar over the bread pudding as a final garnish.
Kathleen's Tip! Be gentle when mixing the bread with the custard. If you stir too vigorously, the bread cubes can fall apart and become mushy instead of staying soft and fluffy.
Gild the Lily
If you want to gild the lily, drizzle the warm bread pudding with vanilla sauce, caramel sauce, or pecan praline sauce! A scoop of vanilla ice cream melting over the warm pudding is another absolutely delicious way to serve it.
Substitutions & Variations
- Different breads: If you don’t have panettone, you can make this with French bread, brioche, or even croissants.
- Extra mix-ins: Stir in white chocolate chips, dark chocolate chips, raisins, dried cranberries, or chopped dried apricots for extra texture and flavor.
- Milk swaps: I don’t recommend oat, almond, or coconut milk here because they won’t create the same custard texture. If you don’t have whole milk, evaporated canned milk or light cream works well, or use a mix of half-and-half and skim milk.
Pro Tips
- Grease the dish the easy way. I usually just grab the empty butter wrapper and use it to grease the baking dish. It’s quick, easy, and makes sure none of that buttery goodness goes to waste.
- Measure your bread if needed. If your panettone loaf is larger than 17 ounces, simply weigh out that amount or measure about 16 cups of bread cubes so the custard ratio stays balanced.
- Shop the holiday clearance aisle. I always buy panettone on clearance right after Christmas because the expiration dates are still well past the holiday. Then, you can freeze it until you need it. It’s a budget-friendly way to stock up for recipes like this later on!
- Let the bread soak. Don’t skip the 10-minute soaking step! It gives the bread time to absorb the custard so the final pudding turns out rich and tender instead of dry in spots.
What to Serve with Bread Pudding from Panettone
I always serve my panettone bread pudding warm with a dusting of powdered sugar, but you can also serve it with a scoop of vanilla ice cream, or a spoonful of lightly sweetened whipped cream!
Storage
- To store: Cover leftovers tightly and store in the refrigerator for up to 4 days.
- To freeze: Let the panettone bread pudding cool completely, then wrap portions tightly and freeze for up to 2 months.
- To make ahead: You can assemble the bread pudding several hours ahead of time and refrigerate it before baking. Let it sit at room temperature for about 20 minutes before placing it in the oven.
FAQ's
Leftover panettone is perfect for transforming into cozy desserts and breakfasts because its buttery, slightly sweet texture holds up beautifully in baked dishes. One of the best options is panettone bread pudding, but you can also toast slices for breakfast, make French toast, layer it into a trifle, or cube and freeze it to use later in recipes like bread and butter pudding with panettone!
Yes, and in fact slightly stale bread works even better because it absorbs the custard more easily. If your panettone feels very fresh, you can cube it and let it sit out for an hour or two before using.
Absolutely! Because panettone is already a breakfast-style sweet bread, this pudding works wonderfully for brunch. Serve it warm with coffee and fruit for a cozy holiday morning treat.
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Bread & Butter Pudding with Panettone
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 17 ounce panettone sweet bread (I used chocolate chip panettone)
- 3 large eggs
- ¾ cup sugar
- 3 cups whole milk
- ⅓ cup melted butter divided
- 1 teaspoon vanilla extract optional
- Powdered sugar to garnish (optional)
Instructions
- Preheat oven to 350˚. Grease a 12x18 baking dish or a 2 quart to 2 ½ quart casserole dish with butter.
- Cut the bread into about 1 to 1 ½ inch cubes. Place the bread cubes in a large bowl.
- Whisk together the eggs, sugar, and 4 tablespoons of the butter in a medium size bowl; gradually whisk in the milk. If using, stir in the vanilla.
- Pour the milk mixture over bread cubes. Gently fold the bread cubes and milk together. Let stand 10 minutes so the bread can soak up all the liquid.Pro tip: Don’t stir vigorously or the bread will fall apart.
- Pour the soaked bread cubes into the greased dish. Drizzle with remaining melted butter.
- Bake for 45 to 50 minutes or until the center is set and the outside edges are bubbly. Let stand at least 10 minutes before serving.
- You can sprinkle powdered sugar over the bread pudding as a final garnish.
- Yield: 15 servings
Notes
- Grease the dish the easy way. I usually just grab the empty butter wrapper and use it to grease the baking dish. It’s quick, easy, and makes sure none of that buttery goodness goes to waste.
- Measure your bread if needed. If your panettone loaf is larger than 17 ounces, simply weigh out that amount or measure about 16 cups of bread cubes so the custard ratio stays balanced.
- Shop the holiday clearance aisle. I always buy panettone on clearance right after Christmas because the expiration dates are still well past the holiday. Then, you can freeze it until you need it. It’s a budget-friendly way to stock up for recipes like this later on!
- Let the bread soak. Don’t skip the 10-minute soaking step! It gives the bread time to absorb the custard so the final pudding turns out rich and tender instead of dry in spots.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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