Bread Pudding from Panettone
Inside: The simple tricks to making fluffy, custardy bread pudding from panettone that’s fit for the holidays, plus make-ahead tips and interesting swaps for customizing this delicious dessert.
This panettone bread pudding is an easy recipe that turns leftover holiday bread into an easy, elegant dessert. The enriched Italian panettone soaks up a fragrant custard flavored with vanilla, fresh orange zest, and a splash of Grand Marnier (my secret ingredient). It’s an effortless dessert that bakes into something that feels both homey and elevated.
How do you give humble, home-style bread pudding a lift? Skip the plain bread and use something instantly recognizable, deliciously festive and a little indulgent.
That’s right. This isn’t just any bread pudding—it’s bread pudding from panettone, so you get all the classic flavors of the Italian holiday bread baked right in. Even more impressive is how easy this dessert is to make and how versatile it is. It’s as comfortable on a brunch table as it is as the finish to a holiday dinner.
If you love recipes that elevate humble ingredients, this panettone bread pudding fits right alongside some of my other favorites—like Apple Brown Betty made with leftover bread, or this simple berry parfait with chunks of store-bought sponge cake, cream and fresh fruit. They’re the kind of homestyle desserts that feel special without trying too hard.
Why this recipe works:
- Panettone does the heavy lifting–this Italian bread is already packed with citrus and dried fruit with a subtle sweetness that’s irresistible. It tastes like the holidays in bread form; consequently, this bread pudding starts with built-in flavor instead of relying on add-ins.
- The custard complements, not competes–Vanilla, fresh orange zest, and a splash of Grand Marnier enhance panettone’s natural flavors without overpowering them.
- Perfect texture, no fuss–The yeasted bread absorbs the simple egg custard beautifully, baking up tender and creamy inside with lightly crisp edges—no soggy center, no dry corners.
- Simple finish, elegant result–A dusting of powdered sugar or a drizzle of Grand Marnier is all it needs, but vanilla ice cream or whipped cream elevates it with minimal effort.
- A great way to use leftovers–This recipe turns extra panettone into a beautiful holiday dessert, proving that humble ingredients can still deliver something special.
Ingredients:
- Italian Panettone Bread – A seasonal, enriched Italian bread that’s popular during the Christmas holidays. It’s studded with raisins and candied citrus peel. Most grocery stores sell them during the holidays; I got mine at Trader Joe’s.
- Eggs – The backbone of the custard, giving the bread pudding structure and a creamy, set interior.
- Whole milk – Keeps the custard light and silky so the dessert stays tender, not heavy.
- Half-and-Half – Adds richness without tipping the pudding into dense territory (though you could also use cream, but I would avoid heavy cream).
- Granulated sugar – Panettone is already a lightly sweet bread, so this recipe only uses a third of a cup of sugar to sweeten the custard just enough without going overboard.
- Vanilla extract – Adds a warm depth to the custard without competing with the bread’s flavor.
- Fresh orange zest – Brightens the dessert and reinforces the flavors already present in the panettone.
- Grand Marnier – Adds depth and a subtle boozy warmth that pairs naturally with orange and vanilla. I also like to drizzle some over individual servings of the bread pudding.
- Powdered sugar (for serving) – A simple finishing touch that adds visual appeal without weighing down the dessert.
- Optional garnishes include: A dollop of whipped cream, scoop of ice cream, a drizzle of Bourbon Caramel Sauce with Pecans, splash of Grand Marnier, bourbon or rum.
Step-by-step instructions:
- Slice the panettone into 1″ pieces. You’ll need about 6 cups of the bread or about half a loaf.
2. Crack the eggs into a bowl and whisk them well to combine.
3. Add sugar to the eggs.
4. Add the vanilla extract and Grand Marnier and whisk to blend.
5. Use a microplane to zest an orange; you’ll need about a tablespoon of the zest. Mix it into the custard.
6. Stir in the whole milk and half-and-half to form the custard.
7. Grease a baking dish with vegetable spray or unsalted butter. Transfer the panettone bread cubes to the prepared dish and spread evenly in the casserole.
8. Pour the custard mixture over the bread.
9. Use a rubber spatula to press the bread cubes into the custard to absorb it. Set it aside for 20-30 minutes until the liquid is fully absorbed. Preheat the oven to 350°F.
10. Bake for 55 minutes to an hour or until a toothpick inserted into the center comes out clean. The crusty golden brown crust will give way to a plush center and a lightly sweet bite you’ll love.
Pro-Tips:
- This dessert is best made with stale bread. Fresh bread is too soft and can become mushy; stale bread holds its structure better. That said, the sweet bread does need to be thoroughly soaked through with the egg custard. 20-30 minutes is usually enough, but overnight is fine too.
- If your bread isn’t stale, you have two choices. Cut it into cubes and spread them on a sheet pan. You can either leave them out on the counter at room temperature overnight or bake at 350°F for 10-15 minutes, stirring halfway through to help dry out the bread, for a quicker solution.
- This easy dessert will be puffed impressively high (see photo below) when removed from the oven, but naturally sinks as it rests. Please don’t be alarmed, it’s supposed to do that.
Swaps and Variations:
- Depending on the time of year, panettone may not be available. Good substitutes are Colomba de Pasqua (Italian Easter bread), challah or brioche.
- For an extra-rich custard, add two additional egg yolks.
- Not crazy about Grand Marnier? Substitute Frangelico (hazelnut liqueur) or Amaretto (almond-flavored liqueur). You can also omit the liqueur for a booze-free bread pudding.
- You can substitute light brown sugar for granulated sugar, but it will give the custard a darker color.
- Chocoholic? Sprinkle half a cup of mini chocolate chips over the bread before adding the custard.
FAQs
Bread pudding is a pretty foolproof dessert, but there are a few things to be mindful of: The bread should be stale, not fresh. The bread needs to soak through thoroughly, with no dry spots, which is why it needs to rest before baking.
Underbaking can happen when the crust looks golden brown and done, while the egg custard hasn’t cooked through entirely. A proper bread pudding should jiggle slightly in the center when it’s removed from the oven, but to know for sure if it’s cooked, insert a toothpick into the center; if it comes out clean, it’s ready.
Make ahead:
- Assemble the pudding the day before and let the custard soak in overnight. Bake the next day.
- You can also bake it ahead, refrigerate it, and reheat it a few days later in the oven to serve.
Storage:
- Store covered in the fridge for 3-4 days.
Reheating:
- To rewarm the entire panettone bread pudding in the oven, heat it to 350°F, place the foil-covered casserole dish in the oven, and bake for 10 minutes, or until heated through. Remove the foil and bake for an additional 5 minutes to re-crisp the crusty top.
- For reheating a single serving, microwave in 30-second bursts until hot. (I don’t like this method because you don’t get crisp edges, but it works in a pinch.)
Freezing:
- You can freeze a baked bread pudding made with panettone or any other bread if it’s well wrapped in plastic wrap and freezer paper.
- Thaw before reheating.
Want more ways to use leftover panettone?
- Toast a slice, spread it with good butter and sprinkle with cinnamon sugar for the ultimate cinnamon toast.
- Make panettone French toast for breakfast and serve it with maple syrup and fresh orange segments.
- Use in a holiday trifle with Grand Marnier, creme anglaise, whipped cream and toasted almonds.
- Make croutons by tossing cubes of the Italian sweet bread with melted butter and baking at 350°F for 15 minutes (stirring a few times). Use them as a garnish for ice cream or custards.
More holiday desserts you’ll love:
Bread Pudding from Panettone
SPECIAL EQUIPMENT:
- 1 2 quart casserole dish
INGREDIENTS:
- 6 cups stale or day old Panettone
- 4 large eggs
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 tablespoon Grand Marnier or other orange-flavored liqueur
- 1 tablespoon orange zest
- 1½ cups whole milk
- 1 cup half-and-half
DIRECTIONS:
- Slice 6 cups stale or day old Panettone into 1" cubes. Set aside
- In a medium bowl, combine 4 large eggs, ⅓ cup granulated sugar, ½ teaspoon kosher salt, ½ teaspoon vanilla extract, 1 tablespoon Grand Marnier and 1 tablespoon orange zest. Whisk well to combine.
- Add1½ cups whole milk and 1 cup half-and-half. Whisk again until thoroughly blended.
- Spray a 2-quart baking dish with vegetable spray. Spread the Panettone cubes evenly in the dish.
- Pour the custard mixture over the bread and use a rubber spatula to press it down into the custard, so that the bread absorbs the liquid. Let it rest for 20-30 minutes, pressing on the bread every so often to ensure the custard soaks in.
- While the Panettone bread pudding rests, preheat the oven to 350°F.
- Bake for 55 minutes to an hour or until a toothpick inserted into the center of the dessert comes out clean.
- Allow it to rest for 15 minutes or so before serving. Serve with powdered sugar, whipped cream or ice cream and a drizzle of Grand Marnier.
NOTES:
- Assemble the pudding in advance and bake it a day or two later or bake it ahead, refrigerate it, and reheat it a few days later in the oven to serve. Store covered in the fridge for 3-4 days.
- To rewarm the entire panettone bread pudding in the oven, heat it to 350°, place the foil-covered casserole dish in the oven, and bake for 10 minutes, or until heated through. Remove the foil and bake for an additional 5 minutes to recrisp the crusty top.
- For reheating a single serving, microwave in 30-second bursts until hot. (I don’t like this method because you don’t get crisp edges, but it works in a pinch.)
- You can freeze leftover bread pudding from panettone or any other bread if its well-wrapped in plastic wrap and freezer paper. Thaw before reheating.
NUTRITION:
Personal note: My husband and I toured parts of Northern Italy this past spring and came away with an even deeper appreciation for their food and culture. Since we were there at Easter, we sampled Colomba di Pasqua, instead of a traditional panettone (served at Christmas). Though both are sweet yeasted breads, they differ.
Panettone is dome-shaped, served only at Christmas and is studded with raisins and a mix of dried/candied fruit. Colomba di Pasqua is dove-shaped, made mainly with candied orange and almonds, and covered in pearl sugar.
Personally, I love them both, and if food is a reason to emigrate, sign me up for Italy (or France).
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