Panettone is one of those festive Italian breads that shows up during the holidays, and while it’s delicious on its own, transforming it into bread pudding takes it to a whole new level.
This Panettone Bread Pudding is the perfect way to use up leftover panettone or create an impressive dessert that looks fancy but comes together with minimal effort.
The cubes of panettone soak up a rich custard made with cream, eggs, and a hint of almond extract, creating a dessert that’s both comforting and elegant.
Golden raisins and sliced almonds add texture, while the homemade amaretto sauce drizzled on top brings everything together with a sophisticated almond flavor that makes this bread pudding truly unforgettable.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8-10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Panettone Bread Pudding
This dessert is a showstopper without the stress. You can make it ahead of time, which is perfect when you’re hosting holiday dinners or special gatherings.
The panettone brings its own sweetness and fruit, so you don’t need to add much extra. The texture is incredible—crispy edges on top with a custardy, almost creamy center that melts in your mouth.
The amaretto sauce is optional but highly recommended. It adds a grown-up touch that elevates the entire dish.
Here’s what makes this recipe a winner:
- Uses leftover panettone: No waste, just deliciousness
- Make-ahead friendly: Prepare the night before and bake when needed
- Impressive presentation: Looks like you spent hours in the kitchen
- Customizable: Swap the amaretto sauce for caramel or vanilla if you prefer
- Perfect for holidays: A festive dessert that fits right into any celebration
This pairs wonderfully with my eggnog cheesecake recipe for a complete holiday dessert spread.
Ingredients for Panettone Bread Pudding
You’ll need simple ingredients that come together to create something extraordinary. Most of these items are probably already in your kitchen.
For the Bread Pudding:
- 1 panettone (about 1 pound), cut into 1-inch cubes
- 4 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup golden raisins
- 1/2 cup sliced almonds
For the Amaretto Sauce:
- 1 cup heavy cream
- 1/2 cup butter
- 1 cup powdered sugar
- 1/4 cup amaretto liqueur
Kitchen Equipment Needed
Having the right tools makes this recipe even easier. You don’t need anything fancy, just some basic baking essentials.
Here’s what you’ll need:
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small saucepan
- Sharp knife
- Cutting board
You might also enjoy making my pumpkin bread pudding recipe if you love this style of dessert.
Recommended Products for This Recipe
Over the years, I’ve found a few products that really make a difference when preparing this bread pudding. These are my personal favorites that I reach for every time.
1. Le Creuset Enameled Cast Iron Baking Dish
This baking dish is an absolute workhorse in my kitchen. It distributes heat evenly, which means your bread pudding bakes perfectly without any burnt spots or undercooked centers.
The enamel coating makes cleanup incredibly easy, even with all that baked-on custard and caramelized edges.
2. Premium Italian Panettone
Not all panettone is created equal. I recommend investing in a high-quality Italian panettone for the best results.
The texture is lighter, the fruit is more flavorful, and it soaks up the custard beautifully without falling apart.
3. Pure Almond Extract
Almond extract can make or break this recipe. Pure almond extract has a depth of flavor that imitation versions just can’t match.
A little goes a long way, and it complements the amaretto sauce perfectly.
4. DiSaronno Amaretto Liqueur
For the sauce, DiSaronno is my go-to amaretto. It has a smooth, balanced almond flavor that isn’t too sweet or artificial-tasting. The quality really shines through in the finished sauce.
Step-by-Step Instructions: How to Make Panettone Bread Pudding
I’ll walk you through every step so you can make this perfectly, even if it’s your first time. Take your time and enjoy the process.
1. Prepare the Baking Dish and Panettone
- Preheat your oven to 350°F (175°C)
- Grease your 9×13-inch baking dish generously with butter or cooking spray
- Cut the panettone into 1-inch cubes using a sharp serrated knife
- Spread the panettone cubes in an even layer in the prepared baking dish
- Sprinkle the golden raisins evenly over the panettone cubes
- Set aside while you prepare the custard mixture
2. Make the Custard Mixture
- In a large mixing bowl, crack the 4 eggs
- Whisk the eggs until they’re well beaten and slightly frothy
- Add the heavy cream and whole milk to the eggs
- Pour in the granulated sugar and whisk until the sugar begins to dissolve
- Add the vanilla extract, almond extract, and salt
- Continue whisking until everything is completely combined and smooth
- The mixture should be pale yellow and slightly thick
3. Assemble the Bread Pudding
- Pour the custard mixture evenly over the panettone cubes in the baking dish
- Use a spatula or your hands to gently press down on the bread cubes
- Make sure all the pieces are submerged in the custard
- Let the mixture sit for 10-15 minutes so the panettone can absorb the liquid
- Press down gently one more time to ensure even soaking
- Sprinkle the sliced almonds evenly over the top
4. Bake the Bread Pudding
- Place the baking dish in the preheated oven on the center rack
- Bake for 40-45 minutes, or until the top is golden brown and the custard is set
- The center should still have a slight jiggle when you shake the pan gently
- A knife inserted in the center should come out mostly clean with just a bit of custard
- If the top is browning too quickly, cover loosely with aluminum foil
- Remove from the oven and let it cool for 10 minutes before serving
5. Prepare the Amaretto Sauce
- While the bread pudding is baking, combine the heavy cream and butter in a small saucepan
- Place over medium heat and stir occasionally until the butter melts completely
- Once the butter has melted, add the powdered sugar
- Whisk continuously until the mixture is smooth and the sugar has dissolved
- Bring the mixture to a gentle simmer, stirring constantly
- Remove from heat and stir in the amaretto liqueur
- The sauce will thicken slightly as it cools
- Keep warm until ready to serve, or reheat gently before drizzling
Another festive dessert you might love is my yule log cake recipe.
Tips for The Best Panettone Bread Pudding
These tips will help you avoid common mistakes and ensure your bread pudding turns out perfectly every time.
- Use day-old panettone: Slightly stale panettone absorbs the custard better than fresh
- Don’t skip the soaking time: Let the bread sit in the custard for at least 10 minutes before baking
- Check for doneness: The center should have a slight jiggle, not be completely firm
- Adjust sweetness: If your panettone is very sweet, reduce the sugar in the custard to 1/2 cup
- Make it ahead: Assemble the night before, cover, and refrigerate overnight, then bake when ready
- Serve warm: This dessert is best served warm with the sauce drizzled on top
- Toast the almonds: For extra flavor, toast the sliced almonds before sprinkling them on top
Serving Suggestions
This bread pudding is versatile and pairs beautifully with different accompaniments depending on the occasion.
Serve it warm with a generous drizzle of the amaretto sauce and a dollop of freshly whipped cream. The contrast between the warm pudding and cold cream is heavenly.
For an extra special presentation, dust with powdered sugar and garnish with fresh berries. Add a scoop of vanilla ice cream or gelato on the side for an indulgent treat.
Here are more serving ideas:
- Pair with eggnog or coffee for a holiday brunch
- Serve alongside cranberry cake for a festive dessert table
- Top with caramel sauce instead of amaretto for a different flavor profile
- Garnish with candied orange peel for extra elegance
- Serve with spiced apple cider on a cold evening
Variations of Panettone Bread Pudding
Feel free to customize this recipe to suit your preferences or what you have on hand. It’s very forgiving and adaptable.
You can easily make this your own with a few simple swaps:
- Chocolate version: Add 1 cup of chocolate chips to the custard mixture
- Rum raisin: Soak the raisins in rum for 30 minutes before adding to the bread pudding
- Berry delight: Replace raisins with dried cranberries or fresh blueberries
- Nutty variation: Use chopped pecans or walnuts instead of sliced almonds
- Citrus twist: Add 1 tablespoon of orange zest to the custard mixture
- Bourbon sauce: Swap amaretto for bourbon in the sauce recipe
- Dairy-free option: Use coconut cream and coconut milk instead of dairy cream and milk
Read Also: Chocolate Chip Pumpkin Bread Recipe
Storage and Reheating
Proper storage will keep your bread pudding delicious for days. Here’s how to handle leftovers.
Store any leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The amaretto sauce can be stored separately in a jar or container for up to a week.
To reheat:
- Microwave method: Heat individual portions for 30-45 seconds until warm
- Oven method: Cover with foil and reheat at 325°F for 15-20 minutes
- Sauce reheating: Warm the sauce in a saucepan over low heat, stirring occasionally
- Freezing: You can freeze the baked bread pudding for up to 2 months; thaw overnight in the fridge before reheating
- Make-ahead tip: Assemble unbaked bread pudding, cover tightly, and refrigerate for up to 24 hours before baking
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 10 servings):
- Calories: 485
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 165mg
- Sodium: 210mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 8g
Please note that these values are estimates and can vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
While this is definitely an indulgent dessert, some ingredients offer nutritional benefits worth noting.
Almonds are packed with healthy fats, vitamin E, and magnesium, which support heart health and brain function. The eggs provide high-quality protein and essential amino acids that your body needs.
Raisins contain antioxidants and natural sugars that provide quick energy. Heavy cream, while rich, offers vitamins A and D that support immune function and bone health.
Additional benefits include:
- Eggs: Rich in choline, which supports brain health and memory
- Almonds: Provide fiber that aids digestion and helps you feel satisfied
- Vanilla extract: Contains antioxidants with anti-inflammatory properties
- Panettone: Made with eggs and butter, providing protein and essential fats
- Milk and cream: Good sources of calcium for strong bones and teeth
You might also enjoy my pumpkin cupcakes with cream cheese frosting for another special dessert.
FAQs About Panettone Bread Pudding
1. Can I make this bread pudding without alcohol in the sauce?
Absolutely! You can replace the amaretto with 1 teaspoon of almond extract mixed with 3 tablespoons of water or milk.
Another option is to use vanilla extract for a classic vanilla sauce that’s just as delicious.
2. What can I use instead of panettone?
If you can’t find panettone, brioche, challah, or even Hawaiian sweet bread work wonderfully.
The key is using a rich, slightly sweet bread that will absorb the custard well without becoming mushy.
3. Can I prepare this dessert in advance?
Yes! Assemble the bread pudding completely, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
You may need to add 5-10 extra minutes to the baking time if it’s coming straight from the fridge.
4. Why is my bread pudding soggy in the middle?
This usually happens when the bread pudding hasn’t baked long enough or the oven temperature is too low.
Make sure your oven is properly preheated to 350°F, and bake until a knife inserted in the center comes out mostly clean with just a bit of custard clinging to it.
5. Can I freeze panettone bread pudding?
Yes, you can freeze the baked and cooled bread pudding for up to 2 months. Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container.
Thaw overnight in the refrigerator and reheat in the microwave or oven before serving.
Read Also: Chocolate Pumpkin Cake Recipe
Conclusion
This Panettone Bread Pudding is one of those desserts that feels special without requiring hours of work in the kitchen. It’s become a holiday staple in my home, and I know it’ll become one in yours too.
The combination of custardy bread pudding with that rich amaretto sauce creates a dessert that’s both comforting and elegant.
Give this recipe a try for your next holiday gathering or whenever you want to treat yourself to something truly special.
I’d love to hear how your panettone bread pudding turns out! Drop a comment below with your experience or any creative variations you tried.
Recommended:
- Eggnog Cake Recipe
- Chocolate Fudge Recipe
- Red Velvet Cake Recipe
- Pumpkin Roll Cake Recipe
- Cranberry Cheesecake Recipe
