Panettone Bread Pudding

READY IN: 55mins
Recipe by Mimi in Maine

Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Panettone, it is yummy. Serve it with a simple syrup.

Top Review by Chilicat

I bought a panetonne after the holidays from TJ's (only $4.99!) and chose this bread pudding recipe to use it up. Am I glad I did! The bread pudding turned out beautifully with a rich custardy texture and just the right amount of sweetness. I was making this to freeze for individual breakfasts so unfortunately I didn't make the cinnamon syrup, but I'm betting it tastes heavenly! BTW, this freezes great - just defrost at room temperature and it's as good as new!

Ingredients Nutrition


  • 1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
  • 8 large eggs
  • 1 12 cups whipping cream
  • 2 12 cups whole milk
  • 1 14 cups sugar
  • 12 teaspoon vanilla
  • 18 teaspoon salt

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 12 teaspoon cinnamon


  2. Lightly butter a 9x13 baking dish.
  3. Arrange the cut bread cubes in prepared dish.
  4. In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
  5. Pour the custard over the bread crumbs and press to gently submerge.
  6. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
  7. Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
  8. Cool slightly.
  9. Spoon into bowls, drizzle with warm syrup and serve.
  11. Combine the water and brown sugar in a heavy saucepan.
  12. Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
  13. Remove from the heat and whisk in the cream and cinnamon.
  14. Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).

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