Bread & Butter Pudding with Panettone
This easy Panettone Bread Pudding is the perfect way to use leftover panettone "cake", turning sweet Italian holiday bread into a warm, custardy dessert with just 6 ingredients and about 10 minutes of prep.
Servings: 15 servings
Calories: 1fifteenth
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.
