Panettone Bread Pudding

I LOVE Panettone. It’s probably more like a ridiculous obsession but whatever. I love it so much I usually stock up at Christmas time when they’re out and about in stores. I hoard them because other than enjoying a slice, or two or three for breakfast with my cappuccino I can make things with them like this incredibly decadent and delish Panettone bread pudding or Cheat’s Sponge Cake with Summer Berries and Cream (it also makes wicked french toast but that’s another post).

If you’re looking for a super easy dessert then bread pudding is a great choice. The hard part is unwrapping the perfectly packaged Panettone and cutting it into cubes. Or maybe it’s the whisking and pouring? As you can tell it’s pretty hard. Slice, dice, pour, bake and wait. That’s about all folks.

If you want to get really fancy (and why wouldn’t you want to right?) dust the baked bread pudding with Dixie Crystal’s powdered sugar (have you seen that cute shaker in the store?) or top with a honking dollop of vanilla bean ice cream. Either way go grab that Panettone in your pantry and put it to good use.

Baci!

Disclaimer: I am a Brand Ambassador for California Raisins. Opinions are my own. Always have been. Always will be.

Panettone Bread Pudding

What You Will Need:

  • 32 ounce Panettone
  • 3 tablespoons unsalted butter - room temperature
  • 2 eggs
  • 2 tablespoons sugar
  • 1 1/2 cups milk
  • 3/4 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup California golden raisins
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Dixie Crystal's powdered sugar - to dust

What To Do:

  1. Preheat oven to 350 degrees.
  2. Spray an oven proof casserole dish with non-stick cooking spray. Set aside.
  3. Slice Panettone into approximately 1" slices. Spread butter on to top of each slice and then cut into cubes. Transfer cubes to casserole dish.
  4. Into a medium bowl add: eggs, sugar, milk, cream, vanilla, raisins, nutmeg and cinnamon. Whisk together to combine. Pour mixture over Panettone.
  5. Bake for approximately 30-35 minutes OR until top is slightly golden and liquid has set.
  6. Dust with powdered sugar.
http://www.bellalimento.com/2013/02/04/panettone-bread-pudding/

16 Comments

  1. 1

    I loooooove this, Paula. So pretty!

  2. 2

    What a beautiful pudding, I can’t wait to try this recipe!

  3. 3

    Oh, my tummy rumbled when I saw this. Yum!

  4. 4

    Such a smart idea! And a yummy one, too. :)

  5. 5

    I’m not usually a huge Panettone fan, but this looks awesome. I will let you know when I try it!

  6. 6

    I’m caraaaaaaaaazy over bread puddings! Hand it over.

  7. 7

    This looks so wonderful!

  8. 8

    Gorgeous! I bet it tastes like pure comfort.

  9. 9

    Not only do I love panettone bread pudding, I also love it prepared as French Toast. YUM!

  10. 10

    Okay, this is the smartest way I’ve seen to use up your panettone and with a ‘Nawlins twist to boot. LOOOVE bread pudding.

  11. 11

    I want to eat it, eat it. Perfect cold weather dessert.

  12. 12

    Sound delicious, looks amazing. Great idea, a dessert made from Panettone. I definetly have to try this.

  13. 13
    Suzanne /

    Hi…If I were to make individual servings like the picture, how many ramekins will I need, and how much of the liquid mixture goes in each?

    Thanks,
    Suzanne

  14. 14
    Paula G /

    Merry Christmas Paula . . . would sliced toasted almonds work with this recipe? Christmas gifts this year will be small pan loafs wrapped in colored plastic wrap with bows of holly.

    • 14.1

      Hi Paula. Merry Christmas to you. I don’t know why not. What thoughtful gifts!

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  1. Panettone French Toast | bell' alimento - […] not everyone in my house loves Panettone. I know. GASP. I have found that if I transform it into …

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