Panettone Bread Pudding

panettone(serves 8-10)

Panettone is a traditional Italian fruit cake served at Christmas, and Christmas is usually the time when panettone is most fresh.  So what do you do when you got too much panettone and it’s turning stale?  Bread pudding, YUM!  I got this recipe from the Bauli website, but tweaked it, because the recipe on the site takes 4 hours to make-mine takes 1.5 hours.


panettone12 Tbs unsalted butter

1 large to medium panettone

3 cups warm heavy cream

8 egg yolks

2/3 cup maple syrup

1 tsp vanilla extract

1 tsp cinnamon

powdered sugar to garnish

fresh mint to garnish


  • panettone3Preheat oven to 350°.
  • Butter a medium baking dish and set aside.
  • Remove crust from panettone and cut into 1” squares
  • Place squares evenly on a baking sheet and set in preheated oven until lightly toasted.
  • Remove from oven and set in baking dish. Reserve.
  • In a large bowl, combine egg yolks, maple syrup, vanilla, and cinnamon.   Whisk until fluffy.
  • Add the warm cream and blend well with the whisk.
  • Pour mixture into a large pitcher and pour over toasted panettone squares.
  • Make sure that the panettone is soaked through.
  • Set aside for 20 minutes, spooning custard over squares constantly.
  • Cover dish with buttered foil and make 2-3 slits with a knife.
  • Set dish inside a larger dish, and fill the larger dish with hot water until it comes up halfway up the sides of the smaller dish.
  • Reduce the oven temperature to 325° and bake for about 1 hour or until the custard is just set. A toothpick or knife should come out clean when inserted.


    Before going in the oven

  • Remove from oven and let cool uncovered at room temperature
  • To serve, heat in 350° oven for 5 minutes.
  • Dust with confectioner’s sugar and garnish with fresh mint.

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