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Decadent Panettone Bread Pudding Recipe with Perfect Caramelized Edges

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A rich and comforting bread pudding made with panettone, featuring a luscious custard center and perfectly caramelized crisp edges. Ideal for holidays, gatherings, or a cozy dessert treat.

Ingredients

Scale
  • 1 loaf panettone bread (about 14 oz / 400 g), cubed (day-old is best)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150 g), divided
  • 2 tsp vanilla extract
  • Pinch of salt
  • 3 tbsp unsalted butter, melted
  • Optional: 1/2 cup raisins or dried cranberries (soaked in warm water or rum for 15 minutes), chopped nuts for crunch

Instructions

  1. Cut the panettone loaf into roughly 1-inch cubes. Place cubes in a large mixing bowl. If using dried fruit, soak them in warm water or rum for about 15 minutes to plump up, then drain.
  2. In a medium bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tsp vanilla extract, and a pinch of salt until combined and slightly frothy.
  3. Pour the custard evenly over the panettone cubes. Gently fold the bread into the custard using a rubber spatula, ensuring every cube is soaked. Let sit for 15-20 minutes at room temperature to absorb the custard fully.
  4. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly.
  5. Pour the soaked bread and custard mixture into the prepared dish and spread evenly. Drizzle the melted butter over the top, then sprinkle the remaining 1/4 cup granulated sugar evenly across the surface.
  6. Tent the dish loosely with aluminum foil and bake for 30 minutes to set the custard without browning too fast.
  7. Remove foil and bake uncovered 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).
  8. Let the bread pudding cool for at least 10 minutes before serving. Optionally dust with powdered sugar or drizzle caramel sauce.

Notes

Let the panettone soak in custard for at least 15 minutes for best texture. Tent with foil during initial baking to prevent burning. Remove foil for caramelized crisp edges. Butter the baking dish generously. For a more custardy center, reduce the uncovered baking time by 5 minutes. Reheat leftovers uncovered at 350°F for 10 minutes to refresh crispiness.

Nutrition

Keywords: panettone, bread pudding, caramelized edges, holiday dessert, easy dessert, custard, comfort food

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