A Lighter Panettone Bread Pudding

Pin It

Panettone Bread Pudding2

Folks have been asking me for my Panettone Bread Pudding recipe that I make, usually during the December holidays. Better late than never, here it is, adapted from Ina Garten’s recipe. This is a light, custard-y dessert featuring panettone, a sweet Italian bread studded with raisins, citron and other dried fruits. This bread pudding is very different from  traditional heavy, dense bread puddings. (But I confess to liking those, too.)

I made this for a big gathering at my pal Jan’s on New Years Day for a fancy meal of pork and sauerkraut, a German menu that insures good luck for the rest of 2014. Growing up in Pennsylvania Dutch country, we always ate this on New Years, as I do every year. Jan had invited a dozen of us to celebrate together, mostly friends from her gourmet club, a friendly bunch of sophisticated cooks with very definite ideas about bread pudding. I grew a little anxious, hoping mine would pass muster. My heart sank when Jan piped up, “I don’t really like panettone!” Great, I thought…

Still, this was a big hit and I had to hide the last serving to smuggle home for its beauty shot.  Pick up a panettone at Trader Joe’s next year. Their brands are consistently moist and tasty. Shop early because TJ’s sell out by mid-December.

TIP: I make this a day ahead, usually because I am on a tight kitchen schedule during the holidays. As it turns out, the flavors seem only to improve after a day of “rest”.

4.5 from 2 reviews
A Lighter Panettone Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 12
A lighter version of a holiday bread pudding.
  • 1 panettone, about 1.5 pounds
  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 5 cups whole milk
  • ½ cup white sugar
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • ⅓ cup sliced almonds
  1. Preheat oven to 350 degrees.
  2. Butter a 9X11 baking dish and set aside.
  3. Cut off and discard the dark brown crust on the panettone. Cut or tear panettone into 1-inch pieces. Place on a baking dish in a single layer. Toast in oven for 10 minutes, just until lightly browned.
  4. Keeping the oven at 350, place the toasted panettone pieces in the buttered baking dish.
  5. In a large bowl, mix together the eggs, milk, sugar, vanilla and almond extract.
  6. Pour custard over the panettone pieces. Sprinkle almonds on top.
  7. Place the baking dish in a larger dish, such as a roasting pan. Fill the larger pan with enough hot tap water so that the baking dish sits in about an inch of water.
  8. Cover the roasting pan with foil and cut a few vents in it.
  9. Bake, covered for 45 minutes. Uncover and bake an additional 45 minutes, until pudding is golden brown on top and a knife inserted cleans out clean.
  10. Serve warm or at room temperature. Can be made a day ahead and stored, covered, in fridge.


Pin It

, , , , ,

18 Responses to A Lighter Panettone Bread Pudding

  1. The Wimpy Vegetarian January 10, 2014 at 8:29 am #

    This sounds so wonderful, Liz. Comfort food meets festive food on the plate. Perfect for the holidays. Hope you are having a wonderful New Year, my dear friend.

    • Liz January 10, 2014 at 8:41 am #

      Happy New Year to you, Susan – I was so ready for the holidays to come to a close.

  2. Jayne January 10, 2014 at 10:20 am #

    This sounds just perfect for me! I love panettone (for breakfast at Christmas time) and I love bread pudding! Wish I could have some now!

    • Liz January 10, 2014 at 10:51 am #

      I wish you could, too, Jayne, but I only find it at Christmas – maybe an Italian grocery/deli might have it out of season.

  3. Brandon @ Kitchen Konfidence January 10, 2014 at 11:41 am #

    Jorge and I make Ina’s bread pudding each year. So tasty! We’ll have to give this one a try in December :)!

    • Liz January 10, 2014 at 12:01 pm #

      I don’t think you will miss the 8 egg yolks and all that cream.

  4. Dorothy at Shockingly Delicious January 10, 2014 at 1:57 pm #

    Zounds does that sound good!
    I wonder…have you ever just popped it in the oven without the water bath? Hmmm….thinking that might work, and would save fuss. Might have to try it myself!

    • Liz January 10, 2014 at 3:30 pm #

      It would be great to do without the hassle of the water bath – I have never tried it.

  5. sippitysup January 10, 2014 at 2:15 pm #

    Bread pudding is always a winner. So I’m surprised you were able to smuggle out the last piece. GREG

    • Liz January 10, 2014 at 3:30 pm #

      It felt a little awkward but I HAD to get home to my camera. Some guest!

  6. Wendy Read January 10, 2014 at 3:46 pm #

    That water bath is what takes it over the top, it is an important step. I love the look of this recipe Liz, I usually substitute Laictaid or Almond Milk or something to tone the calories down too. I have not had Panetone since I went gluten free, this is something I will have to make with those “other” flours from scratch. Beautiful photo and thanks for posting up!

    • Liz January 10, 2014 at 4:00 pm #

      Almond milk – what a good idea, Wendy. I didn’t know you were g-f…

  7. Carol Sacks January 13, 2014 at 10:41 am #

    I love bread pudding and this looks marvelous!

    • Liz January 13, 2014 at 10:47 am #

      Thanks, Carol – I hope you try this –

  8. Oui, Chef January 16, 2014 at 7:51 am #

    I am a huge fan of panettone, I wonder if I can still find some at the market….if so, I am SO making this over the weekend!

    • Liz January 16, 2014 at 8:30 am #

      Try an Italian market or deli – I think they carry them year round, Steve –

  9. Riena December 12, 2021 at 4:46 pm #

    Can I substitute the milk and sugar for Almond milk and Splenda!

  10. Riena December 12, 2021 at 5:31 pm #

    I’m excited to try this and on a special diet. So, I’m still working out certain substitutions. I’m trying to find out if it was said already, because I already saw. Someone substitute with Almond Milk. I wanted to though does bread have to be stale. I save boxes and they get eaten too quick. LoL I heard it’s better stale. Is this true?

Leave a Reply

Rate this recipe:  

Site built by NerdPress