Panettone Bread Pudding

iamwinfred

This Panettone Bread Pudding transforms leftover Italian holiday bread into an impressive, elegant dessert with minimal effort. Cubes of panettone soak up a rich vanilla-almond custard, studded with golden raisins and topped with sliced almonds, then baked until golden and custardy. A warm homemade amaretto sauce drizzled over the top adds a sophisticated almond flavor that makes this bread pudding truly unforgettable.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine Italian

Servings servings

Calories 485 kcal

Equipment

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Small saucepan
Sharp knife Serrated knife recommended for cutting panettone
Cutting board

Ingredients

For the Bread Pudding

1 panettone panettone about 1 pound or 450g, cut into 1-inch cubes
4 large eggs
2 cups heavy cream 480ml
1 cup whole milk 240ml
3/4 cup granulated sugar 150g; reduce to 1/2 cup if panettone is very sweet
1 teaspoon vanilla extract
1/2 teaspoon almond extract pure preferred
1/4 teaspoon salt
1/2 cup golden raisins 80g
1/2 cup sliced almonds 50g; toast for extra flavor if desired

For the Amaretto Sauce

1 cup heavy cream 240ml
1/2 cup butter 113g
1 cup powdered sugar 120g
1/4 cup amaretto liqueur 60ml; DiSaronno recommended

For Serving (Optional)

freshly whipped cream for serving
powdered sugar for dusting
fresh berries for garnish
vanilla ice cream or gelato optional, for serving

Instructions

Preheat oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or cooking spray.
Cut the panettone into 1-inch cubes using a sharp serrated knife. Spread the cubes in an even layer in the prepared baking dish and sprinkle the golden raisins evenly over the top. Set aside.
In a large mixing bowl, whisk the eggs until well beaten and slightly frothy. Add the heavy cream, whole milk, granulated sugar, vanilla extract, almond extract, and salt. Whisk until completely combined, smooth, and the sugar begins to dissolve.
Pour the custard mixture evenly over the panettone cubes. Gently press down on the bread with a spatula to ensure all pieces are submerged. Let sit for 10-15 minutes so the panettone absorbs the liquid, then press down gently once more and sprinkle the sliced almonds evenly over the top.
Bake on the center rack for 40-45 minutes, until the top is golden brown and the custard is set. The center should still have a slight jiggle when shaken gently, and a knife inserted in the center should come out mostly clean with just a bit of custard. If browning too quickly, cover loosely with aluminum foil.
Remove from the oven and let cool for 10 minutes before serving.
While the bread pudding bakes, combine the heavy cream and butter in a small saucepan over medium heat. Stir occasionally until the butter melts completely.
Add the powdered sugar and whisk continuously until smooth and the sugar has dissolved. Bring 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 over the bread pudding.

Notes

Use day-old panettone: Slightly stale panettone absorbs the custard better than fresh, so don't worry if your panettone is a few days old.
Don't skip the soaking time: Let the bread sit in the custard for at least 10 minutes before baking to ensure even absorption.
Check for doneness: The center should have a slight jiggle, not be completely firm. A knife inserted in the center should come out mostly clean with just a bit of custard clinging to it.
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. Add 5-10 extra minutes to the baking time if baking straight from the fridge.
Toast the almonds: For extra flavor, toast the sliced almonds before sprinkling them on top.
Alcohol-free sauce option: Replace the amaretto with 1 teaspoon almond extract mixed with 3 tablespoons water or milk, or use vanilla extract for a classic vanilla sauce.
Bread substitutions: Brioche, challah, or Hawaiian sweet bread work wonderfully if you can't find panettone.
Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The amaretto sauce can be stored separately for up to a week.
Freezing: Freeze baked bread pudding for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven before serving.
Reheating: Microwave individual portions for 30-45 seconds, or cover with foil and reheat at 325°F for 15-20 minutes.
Variations: Add 1 cup chocolate chips, swap raisins for dried cranberries, use pecans or walnuts instead of almonds, add 1 tablespoon orange zest, or swap amaretto for bourbon in the sauce.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 48gProtein: 8gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 165mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 32gVitamin A: 20IUVitamin C: 2mgCalcium: 8mgIron: 8mg

Keyword amaretto sauce, holiday dessert, Italian bread pudding, leftover panettone recipe, panettone bread pudding

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