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

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
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

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