Decadent Panettone Bread Pudding Recipe with Perfect Caramelized Edges

Let me tell you, the smell of warm, buttery panettone melting into a luscious custard filling my kitchen is honestly one of those moments that stops you in your tracks. The first time I baked this decadent panettone bread pudding, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make all sorts of cozy desserts, but panettone bread pudding was never one of them. I stumbled upon this recipe during a rainy weekend, trying to use up leftover holiday panettone, and I wish I’d discovered it way before! My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). This recipe is dangerously easy, delivering pure, nostalgic comfort with a twist—those caramelized crisp edges that really send it over the edge. Perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest cookie board, this panettone bread pudding has become a staple for family gatherings and gifting. Honestly, you’re going to want to bookmark this one—it feels like a warm hug on a plate.

Why You’ll Love This Recipe

Over the years, I’ve tested countless bread pudding recipes, but this decadent panettone bread pudding stands out for so many reasons. It’s not just good—it’s the kind of dessert that makes you close your eyes after the first bite. Here’s why this recipe should be on your must-try list:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: Uses pantry staples and that leftover panettone you might have hiding in the back of your pantry.
• Perfect for Holidays & Gatherings: Great for Christmas brunches, cozy dinners, or any time you want to impress with minimal effort.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike; the caramelized edges have a way of disappearing first!
• Unbelievably Delicious: The combination of the soft, custardy center with those crisp, caramelized edges is next-level comfort food.

This recipe isn’t just another bread pudding. Using panettone adds a sweet, fruity depth that standard bread can’t touch. Plus, the caramelized crisp edges—achieved with a little butter and sugar magic—bring texture and flavor together in a way that feels both fancy and homey. Whether you’re feeding a crowd or craving a solo indulgence, this one’s got your back.

What Ingredients You Will Need

This decadent panettone bread pudding recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, so no fancy grocery trips needed!

• Panettone Bread: 1 loaf (about 14 oz / 400 g), cubed (day-old is best for soaking)
• Whole Milk: 2 cups (480 ml), for creamy custard base
• Heavy Cream: 1 cup (240 ml), adds richness and silkiness
• Large Eggs: 4, room temperature (for smooth custard binding)
• Granulated Sugar: ¾ cup (150 g), divided (half for custard, half for caramelizing edges)
• Vanilla Extract: 2 tsp, for warm aromatic notes
• Salt: A pinch, to balance sweetness
• Unsalted Butter: 3 tbsp, melted (helps crisp those edges beautifully)
• Optional Add-ins: ½ cup raisins or dried cranberries (soaked in warm water or rum for 15 minutes), chopped nuts for crunch

For best flavor, I recommend using a good-quality panettone with visible bits of candied fruit and a tender crumb. Brands like Bauli or local bakery versions work great. If you want a dairy-free option, swap the milk and cream with almond or oat milk, but note the richness will be slightly different. You can also swap raisins for dried cherries or chopped figs depending on your mood or season.

Equipment Needed

• 9×13-inch Baking Dish: Ideal size for even baking and caramelizing edges
• Mixing Bowls: For whisking custard and soaking panettone cubes
• Whisk: To combine eggs and liquids smoothly
• Measuring Cups & Spoons: For accurate ingredient amounts
• Rubber Spatula: Helpful for folding custard into bread
• Aluminum Foil: To tent while baking and prevent over-browning

If you don’t have a 9×13-inch dish, a similar sized ovenproof casserole or ceramic dish will work just fine. I’ve used Pyrex, stoneware, and even cast iron skillets with success—just watch your baking time as thickness varies. A silicone spatula is my go-to for scraping every last bit of custard from the bowl. For budget-friendly options, thrift stores often have great baking dishes that clean up beautifully.

Preparation Method

1. Prep the Panettone: Cut the panettone loaf into roughly 1-inch (2.5 cm) cubes. Place cubes in a large mixing bowl. If using dried fruit, soak them now in warm water or rum for about 15 minutes to plump up—drain before adding.
2. Make the Custard: In a medium bowl, whisk together 4 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, ½ cup (100 g) granulated sugar, 2 tsp vanilla extract, and a pinch of salt. Whisk until combined and slightly frothy—this ensures a silky custard.
3. Combine Bread and Custard: Pour the custard evenly over the panettone cubes. Gently fold the bread into the custard using a rubber spatula, making sure every cube gets soaked. Let it sit for 15-20 minutes at room temperature to absorb the custard fully.
4. Preheat Oven: Set your oven to 350°F (175°C). Butter your 9×13-inch baking dish thoroughly to prevent sticking and add flavor.
5. Transfer & Sprinkle Sugar: Pour the soaked bread and custard mixture into the prepared dish. Spread evenly. Drizzle the melted butter (3 tbsp) over the top, then sprinkle the remaining ¼ cup (50 g) granulated sugar evenly across the surface—this will create those signature caramelized crisp edges.
6. Bake Covered: Tent the dish loosely with aluminum foil and bake for 30 minutes. This keeps the custard from browning too fast while setting the pudding.
7. Finish Baking Uncovered: Remove foil and bake for an additional 15-20 minutes until the top is golden brown and crisp, and the custard is just set (a knife inserted should come out clean). You’ll notice the edges caramelizing beautifully here.
8. Cool Slightly & Serve: Let the bread pudding cool for at least 10 minutes before serving. It will firm up a bit, making slices cleaner. For extra flair, dust with powdered sugar or drizzle caramel sauce.

Tip: If you notice the pudding browning too quickly, tent with foil again to avoid burning. For a more custardy center, reduce the second bake uncovered by 5 minutes. Trust your senses—the smell of caramel and vanilla will guide you!

Cooking Tips & Techniques

Here’s what I’ve learned after many batches of this decadent panettone bread pudding. First, don’t rush the soaking step! Letting the panettone sit in the custard for at least 15 minutes makes all the difference between dry bread and melt-in-your-mouth softness. Also, using whole milk and heavy cream together balances richness without being too heavy.

When baking, the foil tent is your best friend. It prevents the sugar from burning while the custard sets. Removing it at the right time is key to get those caramelized crisp edges that everyone raves about. I’ve accidentally left the foil off too early and ended up with burnt sugar—lesson learned the hard way!

Another tip: butter your baking dish generously before you add the bread pudding. The butter not only prevents sticking but also helps those edges crisp up nicely. For a fun twist, sprinkling a little extra sugar on top (after butter) right before the final bake really amps up the crunch.

Timing-wise, multitasking is easy here. While the pudding bakes, you can prep a simple sauce or set the table. Just keep an eye on the oven during the last 15–20 minutes to catch that perfect golden color.

Variations & Adaptations

This panettone bread pudding is versatile, and you can easily switch things up depending on your mood or dietary needs.

• Gluten-Free Option: Swap traditional panettone for a gluten-free version or use gluten-free brioche. Adjust soaking time as GF bread tends to absorb liquids differently.
• Vegan Variation: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use coconut or almond milk instead of dairy, and vegan butter for that caramelized edge.
• Flavor Twists: Add a tablespoon of orange zest or a splash of Grand Marnier to the custard for a citrusy kick. You can also stir in chopped toasted pecans or walnuts for extra texture.
• Cooking Method: Tried it in a slow cooker on low for 3-4 hours covered—it yields a very custardy pudding but loses the crisp edges unless you finish it under a broiler for a few minutes.
• Personal Variation: I once swapped half the panettone for leftover croissants—dangerously good and even more buttery!

Serving & Storage Suggestions

This bread pudding is best served warm, fresh from the oven or gently reheated to bring back that soft custard and crisp edges. I like to dust mine with powdered sugar or drizzle a homemade caramel sauce for extra decadence. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

For storage, cover leftovers tightly and refrigerate for up to 3 days. The pudding actually tastes better the next day as flavors meld, though the edges soften a bit. To revive crispiness, reheat uncovered in a 350°F (175°C) oven for 10 minutes. You can also freeze portions wrapped well in foil or airtight containers for up to 2 months—thaw overnight in the fridge and reheat as above.

Serving at brunch? Pair with fresh berries and a hot cup of coffee or chai tea for a cozy feel. For dinner dessert, a splash of sweet dessert wine or a cinnamon-spiced latte complements it beautifully.

Nutritional Information & Benefits

Each serving of this decadent panettone bread pudding (about 1/8 of the recipe) contains approximately:

Calories	350-400 kcal
Protein	8 g
Fat	18 g
Carbohydrates	45 g
Sugar	25 g

Thanks to the panettone’s enriched dough and the custard’s eggs and dairy, this pudding offers a comforting dose of protein and calcium. The eggs provide essential nutrients, and if you add dried fruit or nuts, you boost fiber and healthy fats. It’s not a low-calorie treat, but it’s a satisfying dessert that feels like a real indulgence without going overboard when shared.

For dietary considerations, this recipe contains gluten, dairy, and eggs but can be adapted for vegan and gluten-free diets as mentioned earlier. Just keep in mind texture and flavor may shift slightly.

Conclusion

If you’re looking for a dessert that’s both nostalgic and a little bit show-stopping, this decadent panettone bread pudding with caramelized crisp edges is your new best friend. It’s quick, simple, and uses ingredients you probably already have, but tastes like you spent hours mastering it. I love how it brings family and friends together—whether it’s a cozy winter night or a festive brunch. Don’t hesitate to tweak the add-ins or spices to make it your own.

Give this recipe a try, and please let me know how it turns out in the comments! Share your variations or any tips you discover. Trust me, once you’ve had that first bite of warm, custardy panettone with those perfectly crisp edges, you’ll be coming back for more. Happy baking!

Frequently Asked Questions

Can I use regular bread instead of panettone?

Absolutely! Brioche or challah work well too. Just keep in mind panettone adds a unique fruity sweetness that regular bread lacks.

How do I get the caramelized crisp edges?

Butter the baking dish generously and sprinkle sugar on top before baking uncovered at the end. This combination creates that irresistible caramelized crust.

Can I make this recipe ahead of time?

Yes! Prepare it up to the soaking step, cover, and refrigerate overnight. Bake fresh the next day for best results.

What’s the best way to reheat leftovers?

Reheat uncovered in a 350°F (175°C) oven for about 10 minutes to refresh the crisp edges and warm the custard.

Can I add other flavors or mix-ins?

Definitely! Orange zest, cinnamon, nuts, or dried cherries all work beautifully. Customize to your taste and season.

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