Festive Panettone Bread Pudding

Name: Festive Panettone Bread Pudding
Prep time: 15
Cook time: 60

5 out of 5 stars (based on 16 reviews)

15 min prep

60 min total

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Panettone bread pudding has to be the most festive of bread pudding of them all, and it’s so easy to make. Made with whole milk, it has no added sugar except for a little brown...

2 tablespoons sweet butter, at room temperature, or to taste, divided
3 eggs, beaten
2 cups whole milk
Zest of 1 small lemon
½ teaspoon grated nutmeg
¼ teaspoon vanilla extract (optional)
8 thick slices of panettone (see Chef Tips)
1 tablespoon brown sugar

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

432 cals

Fat

18 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

54 g

Sugar

16 g

Fiber

2 g

Protein

13 g

Sodium

258 mg

Directions

Preheat the oven to 350 degrees. Butter a non-reactive 4-cup baking dish. Set aside. (Since panettone is round, you can also use a souffle or other deep round dish for this.) Boil a kettle of water. Set aside.
Meanwhile, in a medium bowl, lightly beat the eggs. Beat in the milk a little at a time until it is all used up. Beat in the nutmeg, lemon zest, and vanilla if using. Set aside.
Cut the panettone slices into triangles – it will help you to fit them all in the baking dish. Lightly butter each slice on one side. Line the bottom of the dish with a single layer of bread, buttered side up. Repeat, until all the panettone slices are used up.
Pour the egg custard over the bread. It should almost cover the top slice without submerging it. Sprinkle the top with the brown sugar and dot with butter.
Set the baking dish into another larger ovenproof dish and put into the oven. Carefully fill the ovenproof dish with the hot water from the kettle so that it comes ⅔ the way up the side of the pudding dish. Bake for 45 to 50 minutes or until set and a toothpick comes out clean. Serve warm or at room temperature with Greek yogurt or, if it's the holidays, a little whipped cream.

Chef Tips

To cut the panettone: first cut the loaf in half, top to bottom, then cut 6 to 8 slices around ¾-inch thick.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Festive Panettone Bread Pudding