Panettone Bread Pudding Recipe (2024)

This recipe may be a fine bread pudding, it’s still in the oven1. the pan. 9x5 deep pan? That’s a loaf pan.2. Slices? More than overlapping, and it still won’t all fit.3. the liquid: the volume would probably have filled up the loaf pan WITHOUT the bread.Don’t let me forget, when I put the aluminum foil on it, I inadvertently pressed down on it. You guessed it, a good 1/4 to 1/2 cup milk mixture overflowed on to the counter.If it’s great that I make it again, I’ll use a 9x13 Pyrex dish.

For those who thought the recipe asks for a 9 x 5" pan, and that pan would then be a loaf pan...I read this sentence differently:....butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. It's the *slices* that are 9 x 5", the approx. size of pannetone slice. Bread pudding is best in a shallow dish, to allow for plenty of browning. Just try laying the slices in a 9 x 13 or so dish and see if that works.

My only comment is that when I bake any bread pudding I always do it in a pan of hot water so the custard will not separate. Also, this recipe is pretty much how I do ordinary bread pudding except that I lightly butter the lightly toasted bread slices. I've used challah, brioshe, just about any bread I happen to have on hand, always HOPE to have leftover pannetone to do it but never do. I think this year I will hide one so I can make a pudding with it.:>)

I see no need for the fine mesh (or any) strainer. Even if the recipe called for scalding milk and tempering eggs for the custard, it's a step that can be skipped.Additionally, the foil cover isn't necessary -- unless you expect it to dry out. Last time, I did a sheet of foil loosely draped at the end (my oven ran hot for some reason) to prevent too much browning. I agree with another message, the 9x5 is tight. I do this in a 2 or 3 qt round pyrex. I like the outcome better.

Julia Moskin has a French toast recipe which adds extra egg yolks and cream to the usual eggs and milk. I find this adds a huge amount of delciousness.

I cooked this bread pudding all my life, but I’ve always broke the Panettone in pieces and did a caramel sauce as a base , I also added raisins , plumped in a good sweet wine .. serving it with a nice spoon of Cream Chantilly makes it perfect!

When I make bread pudding, I use the 9x13 Pyrex dish. Works great.

Adding a couple of glugs of good maple syrup to the custard mixture adds a nice warmth to the bread pudding.

Bread pudding is a great way to use up stale bread, which I suspect is its origin. It's essentially French toast casserole. The more the bread is dry (stale) the more it soaks the custard before it solidifies. I usually just cube the bread. While most of it is white, it's nice to get some pumpernickel sourdough and rye in too. Don't forget the fresh ripe bananas, dried coconut, raisins and rum extract.

I find breaking up the panettone into pieces and slicing off the top crust makes a good French toast/bread pudding casserole. I also let it sit for a few hours or overnight. Try not to overcook as the top will be too crusty.

We alway sprinkle a little liqueur over the panettone: Disaronno; almond or other nut based liqueur

I have been making this bread pudding for many Christmases - however I also add crumbled fruit cake to the recipe as well I use maple syrup as the sweetener rather than sugar.

Recipe Leonardo PacentiIngrediënts:800 gr panettone550 ml milk550 ml heavy cream100 gr sugar16 gr vanillesugar3 eggs50 gr medium softened salted butterUse large oven form: grease up with butter. Cut panettone in cubes. Whip eggs, cream, milk and all sugar. Add panettone in oven form. Add mixture and let it sit for a while so it soaks up the mixture. Don’t push, just let it soak. Divide rest of butter in chunks on top, Sprinkle some sugar on top. Preheat 320 (160C). Bake 25 min.

This is fabulous - we ate if for breakfast for days, hated to finish it! Might look for a leftover panetone in the stores to do it again........I used a baking dish with a lid; the pudding eventually pushed the lid up about an inch or two! Took longer to cook than the recipe called for, but I kept testing.........

we've made jamie oliver's version of this - add chunks of dark chocolate and spoonfuls of orange marmalade and you'll never go back.

Word to the wise. When toasting the panettone, do not use your broiler. Because of the sugar/fat in bread, it catches fire almost instantly. Lost my main ingredient that way, broiling on low!

The photo shows the slices in an oval baking dish so it seems pretty straightforward in terms of the size of the pan vs bread, etc.

Mediocre. I was gifted an Italian Virginia brand panettone with chocolate bits & used this. I followed the recipe, but toasted the bread on both sides to dry it out more to absorb the 4 c of whole milk. I SHOULD HAVE 1) cut the top crust off because it burned & had to cut off the burned top after 40 minutes; 2) cooked on a low shelf & not the middle shelf; 3) substituted 1 of the 4 c of milk for 1 c of heavy cream. It was a quick bread pudding to assemble, but not as good as the NOLA variety

Think about adding a little vanilla, amaretto or liqueur or of your choice to the mix for some added flavor.

This looks essentially like the recipe I've been using for years.I include some cinamon and nutmeg. Some times some walnuts or pecans.Good stuff.

Used coconut milk and didn’t add more sugar. A triumph! Such a great use for panettone.

Thought I didn't like bread pudding; this was delicious. Optional drizzle of rum sauce and scoop of vanilla ice cream per serving.

I substituted unsweetened vanilla almond milk, it was great!

I used a souffle dish, puffed up beautifully!

The instructions for drying out the panettone slices left me with blackened slices after 6 minutes at 350 degrees.

Recipe Leonardo PacentiIngrediënts:800 gr panettone550 ml milk550 ml heavy cream100 gr sugar16 gr vanillesugar3 eggs50 gr medium softened salted butterUse large oven form: grease up with butter. Cut panettone in cubes. Whip eggs, cream, milk and all sugar. Add panettone in oven form. Add mixture and let it sit for a while so it soaks up the mixture. Don’t push, just let it soak. Divide rest of butter in chunks on top, Sprinkle some sugar on top. Preheat 320 (160C). Bake 25 min.

I uncovered an old NY Times Bread & Butter pudding from 1967...it was & is delicious...hope to see it reprinted ...it used French bread...but I probably used Italian bread ...it also called for candied fruit , raisins & Kirsch...

this is exactly why I buy 4-5 panettone each year. They last forever and panettone bread pudding in March, June or September is a real treat. Often serve with a warm fruit compote and vanilla yogurt. Delish!

I’m not a big fan of traditional pannetone flavor. I tried to mask it in a French toast last year but no luck. Any ideas to please the non pannetone lovers in the house?

Leftover panettone makes fantastic French toast, too.