Panettone Bread Pudding

Total Time:
2 hr 25 min
Prep:
20 min
Inactive:
25 min
Cook:
1 hr 40 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
Directions
Watch how to make this recipe

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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4.7 83
I have made this before to much delight. Thanksgiving morning is always chaotic especially serving something special for breakfast. I realized that this would be perfect. While it cooks, I can get the turkey ready and my son can make the butternut lasagne. The oven will be hot and when the bread pudding comes out the turkey and lasagne can go in. No frying pans for eggs and bacon. We are Italian so Panettone appears a lot and I have a great bakery that always has it so no Williams Sonoma Internet needed. Yes, this is very caloric but when on Thanksgiving it will just be part of the overload--it is one day out of the year. Make sure you do not omit the water bath as it is necessary for the custard to cook properly. item not reviewed by moderator and published
This was great but I made a few modifications to make it easier. Instead of all the extra egg yolks I just put in 6 whole eggs total. I also didn't bake it inside the other pan of water. I had it in the oven covered with foil and baked for about 40 minutes or so and it came out perfectly set. I omitted the almond extract since I didn't have any around and added some cinnamon since I love it. I served with vanilla ice cream and it was perfect. Super easy dessert. item not reviewed by moderator and published
Made this two weeks ago for friends and family was so easy to make was a huge hit they want more! item not reviewed by moderator and published
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 :-( item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Easy to make, absolutely delicious, and now a staple in our Thanksgiving lineup. Well done. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made this for my husband on Valentine's Day. This was a lovely recipe. Came out nice and moist and not too sweet. item not reviewed by moderator and published
This was so easy to make. The pudding came out perfect!. Thanks again Ina for a great recipe! item not reviewed by moderator and published
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. item not reviewed by moderator and published
The Best bread pudding ever, and my grandmother is a tough critic! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Made this, and everybody, including the one person who likes neither bread pudding nor panettone, LOVED it's decadent flavors and unusual taste. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made this and this came excellent.. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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.) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I think it needs more sugar also more vanilla. Although I followed the recipe to the letter I was disappointed. No better than average. item not reviewed by moderator and published
I'm a little confused at the end of the recipe where it says "cover the large pan with aluminum foil tenting the foil" but before that you supposed to place the baking dish into this large pan and add hot water. my question is: do i place the foil paper first and then the water?? i don't get it :-( please someone explain that part to me. INA I love your shows very much!!! item not reviewed by moderator and published
I had sourdough on hand so I used that instead. I replaced the half n half for 4 cups buttermilk and 1 cup lowfat milk, used 1 cup of sugar and added cinnamon and nutmeg. It smelled incredible and tasted really good, so good that my very picky 3 yr old ate it and said it was yummy! item not reviewed by moderator and published
Added 1 can of evaporated milk and 1 can of condensed milk to the half and half mixture (same total oz. as recipe) and used Panettone with chocolate chips inside. Came out fabulous! Ina's was not sweet enough. I'm Cuban and our desserts are very sweet. item not reviewed by moderator and published
I'm of Italian descent and Panettone Bread Pudding at Christmas time has been a tradtion in our family for awhile. Love Ina's version (and all her recipes), but I use orange extract instead and fresh orange zest to complement the citrus flavor of most panettone, hazelnuts instead of almonds because they're very "Italian" and especially good with orange, and fold in some dark chocolate shavings (one Dove Dark square works great). Also, I use fat-free half and half and egg substitute and it's still wonderfully rich and decadent tasting...or as my husband would say, "Fantastico!" I always buy Italian panettone and always check the label to ensure it includes citrus fruit. Around here at Christmas you can find inexpensive but very good ones from Italy in drug stores and even at Big Lots; other times of year you'd probably have to go to a specialty food store and pay more. I use half the loaf for Panettone French Toast on Christmas morning (Giada has a good recipe), and the rest for bread pudding during Christmas week. item not reviewed by moderator and published
I watched the episode and Ina said 1/2 tsp almond extract and she also said 1 cup of sugar. Its a good thing I saw the show because the recipe on the site is differant Ita the best item not reviewed by moderator and published
OMG!! everyone loved it.... they couldnt believe i had made it. they thought i bought it from a specialty bakery must try it yummy item not reviewed by moderator and published
This bread pudding is terrific for breakfast. Turned out great My grand daughter loves this and so do I went over well with company @ Christmas Thanks Ina item not reviewed by moderator and published
Made this for company. Did everything as instructed except I added 1/4 more cup of sugar because it just didn't look sweet enough for ALL THOSE EGGS. It was mediocre at best. A lot of ingredients and costly but not worth it. I doctored it with fresh fruit and whipped cream and it was passable. Usually very happy with Ina's recipes. item not reviewed by moderator and published
Not a huge fan of this one. item not reviewed by moderator and published
The ingredients look great but I am not a fan of warm bread pudding. Has anyone tried it cold? item not reviewed by moderator and published
Just bought a Panettone about 2 days ago to use 1/2 for french toast and 1/2 for a bread pudding. I just started looking for a recipe on foodnetwork and this one came up. It was very good ----as expected from Ina. Also love her croissant bread pudding. BTW if anyone is interested you can buy a Panettone for $2.99 at Trader Joes (end of season ). So run to TJ if you have one near you. May be other places w/panettone on "sale (clearance)" this time of yr. item not reviewed by moderator and published
This is great and I made it with half of a panettone and didn't put any sugar and added only the vanilla and 1/2 of the other ingredients. My guest loved it so I will make this one again. I love panettone and Ina !! item not reviewed by moderator and published
I used raisin bread instead of panetonne (I didnt know where to get it lol), but it still turned out creamy and tasty! I used 1 cup of sugar to make it a lil' sweeter, but that all comes down to personal preference...Ina is awesome! :D item not reviewed by moderator and published
I am usually annoyed when people rate recipes they haven't tried. Well, while I was researching panetonne bread pudding recipes, I saw Christie's question as to which panetonne recipe to use (rather than buying from Williams Sonoma for $40). So, I ask for apologies in advance for my having to rate the recipe in order to answer her. Christie, you can get panetonne from most grocery stores, but in the event you can't find it, I ALWAYS find it at TJ Maxx. They always have a couple of different brands (I like buying the ones that are imported from Italy - so what if I can't read the ingredients?!), and they're usually about $10.00, depending on the brand. Also, depending on which one you buy, they may be plain, have dried fruit, and/or nuts. I've seen, but never tried the ones from Williams Sonoma (one of my all-time favorite stores). I'm sure they're divine, but there's no need to spend $40, if you're going to end up turning it into bread pudding. Good luck! item not reviewed by moderator and published
Heavenly! item not reviewed by moderator and published
Excellent recipe! I used a cranberry Panettone from Panera Breads that I received as a gift. Realized that I ran out of Almond Extract so I used 1/2 cup of Amaretto and a bit less 1/2 and 1/2. The house smelled wonderful while it was baking. Served it to the girls in my knitting group with a side of homemade Rum Raisin Ice Cream and whipped cream. Everyone asked for seconds so no left overs to worry about!!! item not reviewed by moderator and published
Lovely unique dessert to bring to a potluck or when family is over for the holidays--amazing dish, a meld of all the Christmas-y flavors, couldn't have asked for more. Not recommended for leftovers however, the custard got a bit eggy, so this is great for a big gathering and a big feast! item not reviewed by moderator and published
The best ever. item not reviewed by moderator and published
Does anyone know what recipe to use to make the Panettone? I was going to buy one from Williams Sanoma, but they were $40.00! Any help would be appreciated! item not reviewed by moderator and published
Excellent with coffee!!! item not reviewed by moderator and published
I love the bread pudding! I have tried many many Bread puddings but this one Rocks! As for (M of PA) Have you heard of (in moderation)? item not reviewed by moderator and published
I agree with all who said, if it's too rich, don't make it, try portion control or just keep your negativity to yourself! Did you note the number of servings? It comes down to about 1 1/3 egg yolk per serving! The world is ugly enough at times, reviewers do not have to be so also. If the eggs are a concern try using an egg substitute for the whole eggs. Use Pam spray with butter to grease the pan. Also, for the half and half, there is great fat free half and half products now on the market. You can barely notice any difference in taste is this recipe with these substitutions. Go Ina, my husband and I love your show! item not reviewed by moderator and published
I never have done an Ina recipe that I don't like. Her recipes are great. I love bread puddings but this ones is soooooooo good. Its a new tradition in my family for Christmas. Thank you Ina it is delicious. Please keep on cooking because I am always learning from you. item not reviewed by moderator and published
This is going to be a great addtion to my holiday breakfast since my grandson is allergic to nuts i will add apples and cinnamon and eliminate the almond extract and nuts to this recipe .I love Inas show and enjoy her ease in the kitchen ,she makes you feel very comfortable and talks to you as if your in her kitchen sharing in the fun .Keep those recipes coming .Any additional recipes for all nut allergies would be helpful too .Thanks LInda item not reviewed by moderator and published
I am currently watching this show. I have read the comments and I wanted to post that during the show Ina put 1/2 tsp almond extract and 1 cup of sugar. (The recipe calls for 2 tsp of almond extract and 1/2 cup sugar. This may be the cause of some complaints. I totally agree with the opinions of others regarding the offensive posts. I'm not suggesting that you have to leave a 5 star review if you didn't like the recipe, but you can be civil about it. item not reviewed by moderator and published
Simple, not complicated, tastes soooo good. Cooking is not really one of my best skills and to come up with pudding like this, I could imagine how good the original from Ina's must be. Jeffrey is one cute lucky guy in the kitchen. I don't believe that health issues can be addressed by entirely cutting down on everything to the point that nothing else is better than starvation. Goodbye cruel world! Right portioning is key. Ina has lots of class, good breeding, her house is so beautiful, ' love every flower and table arrangement each time. Thank you Ina for sharing yourself to us. item not reviewed by moderator and published
First of all, no one is making you try this fantastic recipe. If you come to a chefs sight and don't like the ingredients or don't care for this recipe, slide right on by and keep your opinions to yourself. You should try a recipe before you have an opinion anyway. If you haven't tried it, YOU HAVE NO OPINION WORTH NOTING. Watch Ina's show once in a while, she always try's the recipes out on friends for taste. May not be figure friendly, but that is every persons call. NO ONE ASKED YOU TO EAT THE WHOLE PAN, EVER HEARD OF MODERATION? item not reviewed by moderator and published
I used a good Challah in this recipe since I'm not a big fan of Panettone. I like the simplicity of this bread pudding and the decadence of it. Of course, this isn't healthy to eat every day, but all good things in moderation. We all make choices about what we eat. If you feel this is unhealthy for you to eat, simply choose something else. I'm not sure this is the best place to vent your feelings about what you feel everyone else should eat. Bottom line, this is an awesome recipe from an incredible culinary genius. item not reviewed by moderator and published
I want to comment on M of PA's comment. I came to this review page to see why out of 22 people this recipe got 4 stars. Then I saw your comment. You should be ashamed of yourself for calling these chefs names. Who made you the spokesman for food for all the peoples of this nation. You say you love Ina's show, but perhaps you shouldn't watch FN at all as it seems you have issues with food that should not be thrust upon the rest of us. Everyone has the right to make their own decisions about what they cook and eat. You owe these chefs an apology! item not reviewed by moderator and published
I like INA too; however, obesity is a serious health issue in this country. item not reviewed by moderator and published
Also to negate the bad rating from M. of PA. I have a collection of Ina Garten recipe books. I love all her recipes. She explains everything, and always her recipes turn out perfect. I am also very slim. I know how to balance my diet and my genetics help a lot. Big lesson to learn for M. of PA, a person doesn't need to be Miss Universe to be successful, all you need is intelligence and creativity. item not reviewed by moderator and published
I'm talking about rating a recipe without having made it......but after reading "M"' from Allentown's vile comments I just had to put my 2 cents in and maybe these 5 stars will negate his/her 1 star. This person must be really hating themselves to make these kind of comments or is still in kindergarten and doesn't know any better.. I mean really .......To call someone biggbutt (by the way- big only has 1 g and to say someone sucks clearly shows immaturity. These chefs are on the Food Network to entertain and to provide their viewers with recipes and cooking techniques. They are not pushing anyone to force feed themselves with the food they prepare and they are not forcing you to watch their shows.. The last time I checked, everyone had a mind of their own. Try this concept - If your distaste for these chefs or their recipes is so high, don't watch them !!!!!!! Personally, Ina Garten is one of my favorite chefs and I make a lot of her recipes. If I think the recipe looks too high in fat I won't make it or maybe try it substituting some low fat ingredients and just as information I am not overweight. item not reviewed by moderator and published
I've made many bread puddings and have a few favorites and now this one is added to that list of very favorites. This one is most unusual and outstanding just as Ina wrote it. The combination of flavors is a taste treat. I used the Panettone that was available at Trader Joe's and it is delicious and worked perfectly. I did provide a brandy sauce for those who wanted it-some did and some didn't. I tried it both ways and it was great with or without. I'm telling you this one will dance in your mouth! For those who had trouble I can only assume they changed something or did something wrong. item not reviewed by moderator and published
I have made this recipe 4 or 5 times now and each time it has received raving reviews from each taste tester. The combination of the custard-like pudding and the variety of fruits in the rich-buttery panettone (I highly recommend using the brand they sell at Whole Foods made with the creamery butter) is amazing. I also have always made this recipe with Giada's amaretto sauce. The amaretto sauce is creamy and a perfect accent to the crunchy almonds atop the bread pudding. Definitely a recipe I make again and again. I've already given the recipe to three other people. item not reviewed by moderator and published
IT WAS OK BUT NOT SOMETHING I WOULD MAKE AGAIN, IT WASN'T SWEET ENOUGH SO I ADDED A LITTLE MORE SUGAR item not reviewed by moderator and published
I dislike bread pudding as a child. The ONLY BREAD PUDDING I EAT AND MAKE IS INA'S PANETTONE. MY HUSBAND AND I ENJOY THIS RECIPE TREMENDOUSLY. THANK YOU FOR AN EASY, DELICIOUS RECIPE. item not reviewed by moderator and published
Served slightly warm with an amaretto whipped cream, this was a HUGE hit. Absolutely delicious! item not reviewed by moderator and published
I made it for my Christmas dinner. Ina;s rack of lamb, Ina's string beans with shallots and scalloped potatoes with a variety of wild mushrooms. The bread pudding was light and creamy,very much like pudding, and not too sweet. I also added dried cherries soaked in Amarreto. Everybody loved it including the non sweet/desert eaters. I never go wrong when I let Ina guide me in the kitchen! item not reviewed by moderator and published
I usually LOVE Ina's recipes, so I was very excited to try this one out. It wasn't sweet enough for my taste. The mixture looked too wet going into the oven, compared to other bread puddings I've made. Baking it in a water bath results in a combination of textures: bread pudding texture with the panettone, surrounded by a flan/custard consistency. It seemed too egg-y when eaten at room temperature. I think it would have been better served warm, and/or with a warm sweet sauce. It didn't have the richness or sweetness I expected. If I make it again I will add more sugar and I won't bake it in a water bath so I'll get less custard consistency and more bread pudding texture. item not reviewed by moderator and published
I followed this recipe but added a can of dark sweet cherries ,cut them in half, and sprinkled a small amount of Chambord over the toasted bread before pouring on the egg mixture. Yummy.. item not reviewed by moderator and published
I soked the bread with half of the egg mixture over night and then added the rest of the egg mixture the next morning. Super rich and delicious! item not reviewed by moderator and published
Simple recipe. Great results. A little hard sauce was a wonderful addition. item not reviewed by moderator and published
I just made this and am planning to serve tonight after dinner, but it smelled so good that I had to sneak a bit out of one corner...I feel like skipping dinner altogether and just eating myself sick on this! I am wonderiing though if anyone has made this without cutting off and discarding the outer crust. It seems like such a waste, and usually when I make anything similar with Italian sourdough bread, the crust is a bonus. And I am trying not to think of all the fat and cholesterol...but it is definitely a holiday recipe, therefore all the "bad" elements are null and void... item not reviewed by moderator and published
This was a Thanksgiving hit!!!! I have tried and made a lot of bread pudding recipes, but this took 1st place. My family couldn't get enough. I actually used a amaretto liquor instead of the almond extract , and then made an amaretto sauce from one of Giada's recipes for the finishing touch. Absolutely incredible. Thank you Ina. item not reviewed by moderator and published
This bread pudding was an amazing hit at dinner on Thanksgiving. I prefer it warm, not room temperature, the custardy bready goodness with the panettone dried fruits really are amazing in this amazing dessert. item not reviewed by moderator and published
Just made this this morning. Another amazing Ina recipe. I found a dark Belgian chocolate chip panettone at Target (their Archer Farms brand) for $7.99 and used that. Was a great combo with the almond extract and almonds on top. Was worried about the chips melting too much when toasting the bread cubes in the oven, but it turned out just fine. Think I'd take Jerry's suggestion next time and let them sit out overnight though. I used quite a bit more sliced almonds on top, as well--probably a generous 1/2 cup. This was a bit hit. Thanks yet again, Ina! item not reviewed by moderator and published
We had this bread pudding for breakfast on Thanksgiven morning. It was the perfect thing to tide us over until the big meal. It was moist and light, and not too sweet. Panettone can easily be found this time of year at every grocery store for around $7.00. I cut the pannettone up the night before so all I had to do was toss it in the oven to toast while I made the custard. Don't skip the almonds on top, they add a nice texture and crunch. Thanks Ina for yet another winner. Every one of your receipes turn out, as you would say, "perfect" item not reviewed by moderator and published
I am a sucker for bread pudding. If the dessert menu in a restaurant has a bread pudding in it, I'll get it. Not any more! I can now make my own bread pudding that tastes better than any I have bought from a restaurant. This recipe was simple enough. It was a rave at our Thanksgiving meal today. I was a little apprehensive to bake this and serve it without first trying it, but it worked out fine. This bread pudding has the consistency of custard as a previous reviewer noted. It turns out to be more moist and softer and therefore less chewy than the other bread puddings I have tried. The entire pudding weighs a ton, but it feels light as it goes down. I did alter the recipe by substituting fat-free half-and-half for real half-and-half. It still tasted very rich. I have already been asked to bring this dish for Christmas. item not reviewed by moderator and published
This is really good. Add 1/4 cup of Grand Marnier for an even better flavor. Panettone can be found this time of the year at discount stores for around 4 to 5 dollars and are every bit as good as the higher priced ones. item not reviewed by moderator and published
I'd call this a bread custard rather than pudding, which is great because I love custard! If you get a Panettone as a Christmas gift, this would be an excellent use for it. However, even a cheap Panettone is going to cost you about $15, so I don't think it's worth the money to go out and buy a Panettone just for this recipe. A really good raisin bread would work just as well if not better. As I said, the egg/milk base creates a custard like texture, which I found to be delightful. And the almonds were an inspired touch. My complaint with most bread puddings is that they tend to be a little dry for my taste and require a vanilla or bourbon sauce to make them more appetizing. That's not the case with this dish. I'll definitely use this recipe again but with a raisin bread and perhaps a little more sugar. item not reviewed by moderator and published
Well said we like this a lot. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The printed recipe calls for 1/2 teaspoon almond extract not 2teaspoons--the 2 teaspoons are vanilla extract. A Julia rule to always follow-- READ THE RECIPE three times. This assures that you have all the ingredients preferably out to avoid scrambling and confusion while cooking and that you comprehend the recipe. Thus, no stupid errors or surprises. item not reviewed by moderator and published
YOU didn't use the correct (sweet) bread in the recipe, so you blame Ina for YOUR bread pudding not being sweet enough? Amazing hubris. item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes