Panettone Bread Pudding Recipe with Vanilla Custard

This Panettone Bread Pudding is the perfect way to transform leftover panettone into something warm, comforting, and a little bit elegant. It bakes up creamy and buttery, studded with the panettone’s dried fruit and orange zest, and finished with crunchy sliced almonds and caramelized edges. Ideal for a holiday brunch or as a decadent dessert, it pairs wonderfully with coffee, a scoop of vanilla ice cream, or a glass of bubbly.

Why I Love This Panettone Bread Pudding:

Oi, gente! If you find yourself with extra panettone after the holidays, this recipe is your best friend. Panettone’s rich, buttery dough, with its pockets of dried fruit and subtle citrus notes, becomes even more irresistible when soaked in a vanilla‑and‑cream custard and baked until the top is golden and slightly crisp.

The dish is versatile: it’s sturdy enough to serve as a refined dessert alongside a scoop of ice cream, yet relaxed enough to bring to a holiday brunch. The panettone pieces keep some texture rather than turning to mush, and the amaretto and orange zest lift the flavors so the pudding never tastes flat or overly sweet. Sliced almonds on top add a toasty crunch that contrasts nicely with the soft interior.

This recipe is forgiving and scales easily if you’re feeding a crowd. You can make it a few hours ahead or assemble it the night before and bake the next day. Even the toughest panettone pieces revive beautifully in the custard, so save yourself waste and make something everyone will reach for a second helping of.

Beijinhos xx

Ingredients:

• Panettone – about 16 ounces of torn or cubed panettone (classic or chocolate chip both work).
• Large eggs – 3 eggs to create a rich, custardy texture.
• Amaretto – 1 tablespoon for an almond note; another almond liqueur is fine, or omit if preferred.
• Orange zest – zest from one orange to brighten the custard.
• Sliced almonds – ½ cup, divided; part goes into the custard and the rest is sprinkled on top for crunch.
• Brown sugar – ½ cup for sweetness and caramel depth, plus a little extra to dust the pan and top.
• Salted butter – about 5 tablespoons softened (plus a few small pats to dot on top).
• Heavy cream – 1 cup for richness.
• Whole milk – 1 cup to keep the custard balanced.
• Pinch of salt – to balance sweetness.
• Powdered sugar – optional, for dusting before serving.

See the recipe card below for exact measurements, timing, and full instructions.

How to Make Bread Pudding from Panettone

1. Prepare the pan: Lightly butter a square baking dish and sprinkle about 1 tablespoon of brown sugar across the bottom and sides. This creates a caramelized edge and keeps the pudding from sticking.

2. Cut the panettone: Tear or slice the panettone into bite-sized pieces and place them in a large mixing bowl.

3. Make the custard: Melt about 3 tablespoons of the butter and whisk it with the brown sugar, orange zest, amaretto, heavy cream, milk, eggs, a pinch of salt, and about 1/4 cup of the sliced almonds. Whisk until smooth and combined.

4. Combine: Pour the custard over the panettone pieces and fold gently so the bread is coated but not falling apart. Let it sit for at least 30 minutes in the refrigerator so the bread soaks up the custard — or cover and chill overnight for deeper flavor.

5. Assemble and top: Transfer the soaked panettone to the prepared dish. Sprinkle the remaining sliced almonds, a light pinch of brown sugar, and dot the top with a few small pieces of butter.

6. Bake: Preheat the oven to 350°F (180°C). Bake for 30–40 minutes until the pudding is puffed, the top is golden and slightly caramelized, and the center is set but still custardy.

7. Cool: Let the pudding rest about 15 minutes before slicing so it firms up slightly. Dust with powdered sugar if desired and serve warm or at room temperature.

How to Serve Panettone Bread and Butter Pudding:

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel or warmed amaretto sauce. It’s also lovely with coffee for brunch or a celebratory glass of sparkling wine at dessert. A simple dusting of powdered sugar adds a pretty finish without extra fuss.

How to Store and Reheat:

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds, or warm the whole baking dish at 325°F (160°C) for 10–15 minutes, loosely covered so the pudding doesn’t dry out.

Other holiday dessert recipes:

• Rabanada – Brazilian deep‑fried French toast
• Coconut Bundt Cake
• Easy Spice Cake
• Dulce de Leche Rose Apple Tart

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