Panettone Bread Pudding

Total Time:
2 hr 25 min
20 min
25 min
1 hr 40 min

6 to 8 servings

  • 1 Italian panettone, about 1.2 pounds
  • Unsalted butter, for greasing the dish
  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup sugar
  • 1/3 cup sliced almonds

Preheat the oven to 350 degrees F.

Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.

Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

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    81 Reviews
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    Made this two weeks ago for friends and family was so easy to make was a huge hit they want more!
    I am a HUGE fan of Ina, and wanted so badly to find a new and exciting dessert . . . this was not it. I think the problem may be that I don't like bread pudding. Followed the recipe to a T. However, the bread wasn't set after 90 and even after another 15 minutes in the oven it was very mushy on the bottom. Couldn't get hubby to try more than one bite :-(
    i had this entire bread pudding to consume by myself. I enjoyed it more each time I had it. Still didn't LOVE it, but the taste grew on me. Especially, when I flipped it over and toasted it to get rid of some of the moisture.
    Never made bread pudding but I love it and Ina has such great easy to prepare recipes this one is a must try for me. Let you know how it turns out.
    I made this for a brunch we where holding and it was so good. They ate all of it, no left overs of this. Very tasty and easy to put together. 
    Absolutely delicious! I made this recipe as listed. Took it to a party and everyone wanted the recipe. They were fighting for the last slice. I had to order the Panettone bread over the internet but it was worth it! Love Ina.
    Omg!!! This was my first time making bread pudding. I used this recipe and it came out PERFECT. The only thing I did add was zest from a couple of oranges. Because I used the panettone bread with fruit. This had to be the best bread pudding ever. I wasn't going to use the water bath but glad I did. The bread pudding came out with no burnt or dried edges. Just a luscious, creamy, delicious tasting bread pudding. I highly recommend this recipe. You will love it!!
    Delicious and easy! I made this dessert for a dinner party. I baked it ahead of time and served it at room temperature. It was a big hit! Our friends took some home and ate it for breakfast. Outstanding!
    I'm not a big fan of the bits of fruit in it but I made it anyway and everyone else who eats it absolutley loves it!! I did however omit the almond extract and the almond and it was still wonderful. Not too sweet like others I have tried but the big test will by my stepson's rating of this. Can't wait for him to try it. Also it was wicked easy to make too even with the tweaking of the eggs (used 9 lrg yolks instead of 8 and almond extract.
    Easy to make, absolutely delicious, and now a staple in our Thanksgiving lineup. Well done.
    Wow! Finally someone knows how to make real bread pudding instead of
     mushy sweet bread! Yes, I made this and guess what along with the bread it has custard with it! Just like my mother used to make.
     I applaud you Ina! Thank you!
    I made this for my husband on Valentine's Day. This was a lovely recipe. Came out nice and moist and not too sweet.
    This was so easy to make. The pudding came out perfect!. Thanks again Ina for a great recipe!
    I made this recipe yesterday ,,,,and I usually luvvvv Ina's recipe but this I wasn't crazy over! Next tome I might use less almond extract and different bread.
    The Best bread pudding ever, and my grandmother is a tough critic!
    This is a terrific recipe! I did notice that the tv episode called for a 1/2 teaspoon of almond extract. Since that is a strongly flavored extract, I chose to use that much. I thought that the 2 teaspoons would have overpowered the recipe. I chose wisely. Turned out perfect!
    Made this, and everybody, including the one person who likes neither bread pudding nor panettone, LOVED it's decadent flavors and unusual taste.
    Mmmmmmmmm.... This was SO good. I couldn't bring myself to use pannetone. I found out one holiday that one loaf of pannetone has 3,640 calories! Yikes. Since then, I can't bring myself to eat Pannetone.So I used challah bread and it came out so good.
     I made this dish twice. Once for myself and once for a bunch of guests. They LOVED it. I accidentally used half the amount of sugar when I made it for the guests but it didn't stop them from giving compliments on it.
     Even though its an entirely different dish, it tastes almost the same as Paula Deen's remarkable French Toast Casserole. I've made her french toast casserole three times now and this Bread Pudding twice and I have to give the edge to Paula's French Toast Casserole. Although both are superbly delicious! Thanks Ina, for another great recipe!
    I wasn't able to find Panattone at our local Whole Foods, so I substituted it with an Italian round which worked out great. With that change I had an inkling that 1/2 cup of sugar wasn't going to cut it...and it wasn't close. Definitely needed at least another 1/2 cup. I did follow the 2tsp of vanilla and almond extract. In the end the almond extract took over which was fine. Overall it was pretty good in flavor and texture, but I'm giving it four stars because there wasn't enough sugar called for in the recipe. Will add more sugar next time and maybe it will become a 5 star dish!
    It is a great bread pudding. The entire family enjoyed it. Will make it again and for holidays also.
     Donna - Love all Ina's recipes.
    The bread pudding tasted too much like egg for me. I gave it 4 stars only because I ate all the pudding and didn't through it away.
    I made this and this came excellent..
    I Tried this recipe lastnight, and the family loved loved loved it! You won't regret trying this recipe, the best part is the kids wanted the left over bread pudding this morning for breakfast! Comon folks! How often does your kids requests for seconds on anything new eh?
    UN-BE-LIEVABLE! Wow. I served this at an open house on New Year's Day. A number of guests stopped me in the kitchen to tell me how wonderful this bread pudding was, but I hadn't actually tasted it myself. Finally, I sat down to sample it, and, in front of my guests, I muttered Oh My God. Seriously, it was THAT good. If I could give this 10 stars, that would still be insufficient. Anyone giving this fewer than five stars shouldn't be commenting on recipes. (Sling mug at will, but I don't care.)
    Wonderful recipe to surprise my husband on his first day on the new job! Was easy, made a lot though. I ended up dividing it into four smaller baking dishes to do it, and passed them out to friends and family that day. Only variation was that I added some Gran Marnier to the custard, since there was orange in the pannetone. I also make a little dressing for the top, cream, vanilla, and powdered sugar, just on the pieces that I thought were too crunchy. It was delicious.
    Just made this wonderful dessert for New Year's. Only change is that I used the Panettone made with milk chocolate chips, rather than the traditional version. Delicious!! My whole family loves your recipes Ina!! Love the show and cookbooks!!
    I absolutely LOVE Ina! Everything I cook from her is incredible!! I made this for Christmas and it was delicious. I served it heated with a splash of half and half on it. I followed another reviewers directions on changing the recipe to 1 cup of sugar and 1/2 teaspoon of almond extract (apparently that is the true recipe from the show, this recipe is wrong and I added a teaspoon of orange zest.
    This was my first attempt at making bread pudding and I was trying it for Christmas. It was fantastic!! I also used 1 C of sugar and 1 tsp of almond extract, like the previous reviewer, and added extra almonds on top. I also made Emeril's Anglaise Sauce, to go with it, and it too was great. My in-laws decided this needs to be a holiday menu staple! Thanks Ina, for another great recipe!
    A bready, heady slice of heaven. This was ridiculously good. In regards to the sugar, I made it as she did on the show, not as listed in this recipe. I used 1 cup of sugar. The sweetness was perfect. I did differ in the almond extract. In this recipe, she calls for 2 tsp and on the show she calls for 1/2 tsp. I landed somewhat near the middle with 1 tsp and it was perfect. You taste everything in this pudding, the orange and raisin in the panettone, the vanilla, the almond....all of it. It's just so easy and utterly blissful. I served it warm with a scoop of vanilla ice cream on top. Simply put, Ina just gets it.
    This was the best bread pudding ever! I made it for a brunch with old friends and everyone asked for the recipe. I made one slight change... I used 4 C. fat free half & half to make it a little more weight watcher friendly and since it was Christmas time, 1 C. low fat egg nog which gave it another little taste twist. VERY GOOD! Thanks Ina. I love your recipes and your show.
    I have not made this recipe yet, but I'm basing my 5 stars on Ina's past performance. I am responding to the person who is confused about tenting with foil first or adding water first. It doesn't matter, as long as you do both. To make it easier and to avoid spills, I would tent your pudding, set it down on the oven rack and pour hot water into the bottom container so that it reaches up around half way. That's it.
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