Panettone Bread Pudding
Panettone Bread Pudding is a whole new way to use the panettone bread that you have come to know and love this time of year. All the delicious flavors of the baked good are made that much more decadent in this bread pudding, served with a creamy creme anglaise. It’s the ideal balance of sweet for dessert or even for a Christmas morning breakfast!
Well, having bronchitis for the holiday season wasn’t exactly what I had planned.
Personally, I was looking forward to days of spiked hot chocolate, festive cocktails, bar hopping, gawking at lights, shopping, Christmas music, and so much more.
Instead, I have spent the past week in bed or on the couch, coughing incessantly and wishing I could get my sense of taste back already. There was no day of baking tons of cookies or evening of dancing in the living room to my favorite holiday classics. It was fluids, soup, sleep, medication on repeat.
Even though it wasn’t the most festive of seasons this year, I still managed to get in my Christmas movies and at least a handful of recipes to end the year on a high note with.
My very last festive recipe for Christmas is this panettone bread pudding.
I don’t know if you’ve ever had panettone around the holidays, but it’s downright delightful with notes of citrus and warming spices that fills you with joy from the inside out.
It’s something I got especially excited about when I spent time abroad, and it’s the star of this recipe!
The tasty bread makes for the ideal base for bread pudding. It’s light and fluffy, moist and indulgent, with just the right amount of sweetness. You don’t have to worry about adding a bunch of spices and flavors to the mix – it all comes from the panettone!
Finally it’s topped with a creamy dreamy vanilla-based creme anglaise…. O.M.G. it’s the best end to a tasty meal this time of year! It also makes for the most indulgent Christmas morning breakfast!
This Recipe’s Must-Haves
More Christmas dessert recipes: Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream / Bruleed Instant Pot Eggnog Cheesecake / Chocolate Peppermint Pots de Creme / 3-Ingredient Dark Chocolate Peppermint Mousse
How To Make Panettone Bread Pudding
Chop Up Panettone
The panettone needs to be chopped up into 1-inch cubes so that it makes for an even base for the bread pudding. If your panettone is a little harder on the outside, be sure to remove the crusts first before chopping it up.
The custard is made by simply whisking together the ingredients in a bowl – there’s no cooking required!
Rest & Bake
Pour the custard mixture over the bread cubes that have been placed in an even layer in a baking dish. Make sure that you press the cubes down, making sure they are submerged to soak up all that custard goodness.
Cover the pan and let it rest in the refrigerator for at least 30 minutes. You can even let it rest for up to 2 hours if you need to! This step allows the bread to soak up the custard, so it stays nice and moist when it bakes.
The baking time is 45 minutes, so it’s perfect for throwing in right before everyone sits down to dinner!
Make Creme Anglaise
The topping is a creamy creme anglaise that sounds fancy in name, but is very simple to make. It takes about 15 minutes total to pull together on the stove, and the result is just the right added amount of sweetness!
Pin this Panettone Bread Pudding recipe for later!
- 1 (1lb) loaf panettone bread, cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups half-and-half
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar
- 4 large egg yolks, at room temperature
- To make the bread pudding, lightly grease a 9x13-inch baking dish with butter. Add bread cubes in an even layer in the prepared dish.
- In a large bowl, whisk together eggs, cream, milk, sugar, vanilla, and salt until well combined. Pour the custard over the bread cubes evenly, pressing the cubes down to ensure they are submerged in the liquid.
- Cover and refrigerate for 30 minutes, up to 2 hours.
- When ready to bake, preheat oven to 350˚F. Uncover and bake until set in the center, puffed, and golden, about 45 minutes.
- While the bread pudding bakes, make the creme anglaise. Add half and half and vanilla bean to a medium saucepan over medium low heat. Cook until small bubbles appear around the rim, about 5 minutes.
- In a separate medium bowl, whisk together sugar and egg yolks until combined. Add half of the hot half-and-half mixture to the egg yolk mixture in a slow steady stream, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened, about 4 to 5 minutes. Remove sauce from heat and strain into a serving dish. Serve immediately or place in the refrigerator until ready to serve.