Panettone Bread Pudding

overhead shot of bread pudding with slice on white plate beside casserole with gold spoon beside, cranberries, and white flowers on marble surface.

Panettone Bread Pudding

This easy to make Panettone Bread Pudding is sweet, and melt in your mouth delicious! It's the perfect way to use up any leftover panettone from the holiday's.

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 1 30

Servings: servings

Calories: 1033kcal

Ingredients

8 cups panettone cubed
½ cup unsalted butter
2⅔ cups whole milk room temperature
2 cups heavy cream room temperature
9 large eggs room temperature
1 cup granulated sugar
½ teaspoon salt
1 Tablespoon vanilla extract

Instructions

Heat oven to 350℉/177℃.
Line sheet pan with parchment.
Spray a 9-inch x 13-inch casserole with cooking spray. Set aside.
Place cubed panettone on prepared sheet pan.
Bake until just starting to brown.
Set aside to cool.
Melt butter. Set aside.
In a large bowl, whisk together milk, cream, eggs, sugar, salt, vanilla and melted butter.
Place panettone in prepared casserole.
Pour milk mixture over top of panettone.
Let stand for 30 minutes, making sure to press bread down into milk mixture.
Bake for 90 minutes, or until puffed and set. (You may need to cover it with foil after 45 minutes.)

Notes

The ingredients must be at room temperature!
Room temperature is about 70℉/21℃.
Be sure to coat the bread ENTIRELY with the custard.
If you’re having trouble keeping the bread down while trying to soak it, use a slightly smaller casserole to set on top of the bread to weight it down.
Be careful when baking this casserole! It can be hard to tell when it’s done. When it’s puffed in the middle and you can’t see any more runny custard, that means it’s done.
You may have to cover this casserole with foil to prevent over-browning.

Nutrition