Panettone Bread Pudding is a great recipe for re-purposing leftover Panettone. Top it with buttery brandy sauce for something really special.
If you’re not familiar with panettone, it’s a sweet, fluffy Italian bread typically studded with candied citron and raisins. It’s commonly served for Christmas or New Year’s either for breakfast or dessert.
Making traditional panettone is a time consuming process, but I have a Quick Panettone recipe you might be interested in checking out.
In this Panettone Bread Pudding, I mimicked the flavors of panettone in the custard by adding orange zest, vanilla and brandy. Sliced almonds add the perfect crunch right on top.
More Holiday Sweets
- Quick Panettone no yeast)
- Gingerbread Scones
- Cranberry Orange Scones
- Chewy Ginger Molasses Cookies
- Chocolate Peppermint Whoopie Pies
- Chocolate Crinkle Cookies
- Hazelnut Sandwich Cookies with Chocolate and Jam
- Peanut Butter Chocolate Chip Cookies
- Chocolate Hazelnut Cannoli
- Brown Butter Chocolate Chip Cookies
- Linzer Cookies with Strawberry Rose Jam
- Chocolate Dipped Coconut Macaroons
- Lemon Lavender Shortbread Cookies
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Panettone Bread Pudding is a great recipe for using your leftover Christmas Panettone. This dessert is easy to put together and sure to impress!
- 5 cups day-old* panettone, cut into 1-inch cubes (loosely packed)
- 2 cups half & half*
- ½ cup whole milk
- 3 large eggs
- 2 egg yolks
- ¼ cup granulated sugar
- 1 tablespoon brandy
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon orange zest
- 1/8 teaspoon salt
- Dash nutmeg, freshly grated
- ½ cup sliced almonds
- ½ cup light brown sugar, packed
- 2 tablespoon brandy
- 3 tablespoon heavy cream
- ¼ teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- ½ stick (¼ cup) unsalted butter, cold, sliced
- Prep pan: Butter an 8-inch square baking pan. Place bread cubes in prepared pan.
- Add wet ingredients & soak: In a large bowl, whisk together half & half through nutmeg. Pour half & half mixture over bread cubes, pressing down gently to make sure all the bread is coated. Allow mixture to stand at room temperature for 30 minutes or up to 2 hours in the refrigerator.
- Heat oven: Preheat oven to 350°F.
- Top & bake: Pour almonds over bread mixture. Bake in the center of the oven for 25-35 minutes or lightly browned, puffed and set with a slight jiggle. Allow to cool at least 15 minutes before serving.
- Make sauce: While the bread pudding cools, stir together sugar and brandy in a medium, heavy-bottomed sauce pan. Bring to a rapid simmer over medium heat, swirling the pan occasionally. Do not stir. Cook 3-4 minutes or until thickened and slightly syrupy. Reduce heat to low and stir in cream, vanilla and salt. Simmer another 2-3 minutes. Remove from heat and add butter to pan. Swirl pan until butter is emulsified.
- Serve: Spoon the sauce over the bread pudding, and serve immediately. You can also serve this chilled or at room temperature. Enjoy.
If your panettone is still fresh, cut into cubes and dry out in a 325F oven for about 8-10 minutes. The pieces should be dryer so they soak up the custard, but you do not want the bread to get browned and toasted.
You can substitute 1 cup whole milk and 1 cup heavy cream for the half & half.
- Category: Dessert
- Method: Bake
- Cuisine: Italian, New American
- Serving Size: ⅛ of pudding + sauce
- Calories: 609
- Sugar: 23g
- Sodium: 134mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 87g
- Fiber: 3g
- Protein: 17g
Keywords: bread pudding, panettone, brandy