Panettone Bread Pudding
This panettone bread pudding takes a holiday classic and turns it into a cozy, custardy centerpiece for dessert or a special brunch. It’s straightforward to assemble, benefits from a little advance time in the fridge, and bakes into pockets of soft, eggnog-infused bread dotted with almonds and cranberries. The result is comforting without being heavy—the panettone’s buttery, citrus-scented crumb holds the custard beautifully.
I test this one every winter because it hits a sweet spot: familiar flavors, low fuss, and a texture that’s easy to get right if you follow the simple soak-and-bake routine. The step that makes the difference is the 20-minute soak followed by a 4-hour chill—those pauses let the custard really sink into the cubes so the center sets without turning dry. The almonds add crunch, the cranberries a bright note, and the nutmeg-cinnamon duo keeps the profile warm and seasonal.
Below I’ll walk you through exactly what to use, how to handle the soaking and baking, sensible substitutions, equipment to gather, and common mistakes to avoid. Follow the directions as written for reliable results; there’s room for small personal touches afterward if you want to finish with a drizzle or a dusting, but the core recipe stands strong on its own.
What Goes In
- 1(1-pound) loaf (about 454 grams) panettone, cut into 1-inch cubes (see Note) — the sweet, enriched bread; cut into uniform cubes so it soaks and bakes evenly.
- 4cups(960 grams) prepared eggnog — the soaking liquid and primary flavor; use one you like since it defines much of the custard taste.
- ¼cup(57 grams) unsalted butter, softened — enriches the custard and helps the sugar dissolve smoothly.
- 1cup(220 grams) firmly packed dark brown sugar — adds molasses depth and color to the custard.
- ½cup(100 grams) granulated sugar — balances sweetness and helps with structure in the baked custard.
- 5large eggs(250 grams), room temperature — the setting agent; room temperature eggs incorporate more smoothly into the warm sugar mixture.
- 1teaspoon(2 grams) ground nutmeg — warm spice that complements the eggnog; a little goes a long way.
- 1teaspoon(2 grams) ground cinnamon — pairs with nutmeg to add rounded, aromatic warmth.
- 1¼cups(141 grams) sliced almonds, divided — provides crunch; most fold into the custard, a small amount tops the finished pudding for texture.
- ½cup(100 grams) fresh or thawed frozen cranberries — bright, tart contrast to the sweet custard and almonds.
Method: Panettone Bread Pudding
- Spray a 9‑inch baking dish with baking spray with flour; set aside.
- In a large bowl, combine the panettone cubes and the prepared eggnog. Toss to coat and let stand 20 minutes to soak.
- While the bread soaks, melt the softened butter in a medium saucepan over medium heat. Whisk in the dark brown sugar and granulated sugar and cook, whisking occasionally, until the mixture is moistened and combined, about 2 minutes. Remove from heat and let cool 1 minute.
- Whisk the eggs into the cooled sugar mixture one at a time until incorporated. Whisk in the ground nutmeg and ground cinnamon until smooth.
- Pour the egg mixture over the soaked panettone and gently fold to combine. Fold in 1 cup (113 grams) of the sliced almonds.
- Spoon the mixture into the prepared baking dish, smooth the top as needed, cover with plastic wrap, and refrigerate for 4 hours or up to overnight.
- When ready to bake, preheat the oven to 350°F (180°C). Remove the plastic wrap and loosely cover the dish with foil.
- Bake until the edges are slightly set, about 55 minutes to 1 hour.
- Remove the foil and evenly sprinkle the cranberries and the remaining ¼ cup (28 grams) sliced almonds over the top.
- Return to the oven and bake 20 to 25 minutes more, or until the almonds are lightly golden and an instant‑read thermometer inserted in the center reads 170°F (76°C).
- Let the bread pudding cool 5 minutes, then serve warm.
What Makes This Recipe Special
A few elements pull this recipe above a standard bread pudding. First, panettone isn’t just any bread: it’s enriched with butter, eggs, and often citrus and vanilla—those flavors fold into the pudding without extra work. Using prepared eggnog as the soaking liquid doubles down on richness and holiday spice, simplifying the aromatics you’d otherwise mix into milk or cream.
The two-stage approach—short initial soak and a long refrigerated rest—makes the texture reliably custardy through and through. The initial twenty minutes lets the surface absorb liquid; the refrigerated rest allows deeper penetration and gives the starch time to swell so the center sets tender but not raw. Adding most of the sliced almonds inside the custard and reserving a handful for the top creates textural contrast after baking.
Substitutions by Category
Bread: Any sturdy, enriched sweet bread is a reasonable stand-in if you don’t have panettone. Brioche or challah will give a similar rich crumb—cut into the same 1-inch cubes and proceed the same way.
Soaking liquid: Prepared eggnog gives immediate flavor. If you prefer, you can use a mixture of whole milk and cream with a splash of vanilla and a pinch of nutmeg and cinnamon to mimic the profile, but that’s more prep.
Sugars and butter: Dark brown sugar gives depth. Light brown sugar will be milder; granulated sugar is straightforward and interchangeable. Unsalted butter gives you control over seasoning; if you only have salted, reduce any added salt elsewhere.
Nuts and fruit: The recipe specifies sliced almonds and cranberries; chopped pecans or walnuts are fine if you want a different crunch. Fresh or thawed frozen cranberries are called for—dried cranberries will work in a pinch but will be sweeter and chewier.
Equipment Breakdown
Gather these basic tools before you start to streamline the process:
- 9-inch baking dish — the recipe is sized for this standard pan; use the same for even baking.
- Baking spray with flour — speeds prep and helps the pudding release.
- Large mixing bowl — for soaking the bread in eggnog; choose a bowl large enough to toss comfortably.
- Medium saucepan — melts butter and dissolves sugars; even low heat prevents scorching.
- Whisk — for smoothing the sugar mixture and incorporating eggs one at a time.
- Plastic wrap and foil — wrap for chilling and foil to prevent over-browning during the first bake stage.
- Instant-read thermometer — the surest way to check doneness (170°F/76°C in the center).
- Measuring cups and spoons — the recipe lists precise weights and volumes; measure accurately for consistent results.
- Knife and cutting board — to cube the panettone into even 1-inch pieces.
Don’t Do This
Don’t rush the soak. Skipping the 20-minute soak and the 4-hour chill usually yields a dry, uneven center. The timing isn’t arbitrary; it lets the custard develop and the bread soften without falling apart.
Don’t skip the foil for the initial bake. Removing it too early can over-brown the top while the center is still undercooked. The foil traps gentle heat for a thorough set before you uncover the dish to finish and brown the top.
Don’t crowd the panettone cubes when cutting. Uneven or oversized pieces bake unevenly—1-inch cubes give predictable soaking and heat penetration.
Fit It to Your Goals
Serving for a crowd: The 9-inch dish yields about 8 generous portions. For a larger group, double the recipe and use a 9×13-inch pan, but increase baking time and check doneness with a thermometer.
Make-ahead friendly: This is one of those desserts that benefits from prep. Assemble up to overnight and bake the next day for a no-fuss finish when guests arrive. You can also bake it ahead and gently rewarm individual portions in a low oven.
Lower-sugar tweaks: You can reduce the granulated sugar slightly, but keep the brown sugar for body and color. Any big cuts will change texture; if you want less sweetness overall, pair servings with unsweetened whipped cream or a dollop of plain yogurt to counterbalance.
Chef’s Rationale
Why melt the butter and cook it with sugar? That step dissolves the sugars evenly and warms the mixture so the eggs can be added without scrambling. Whisking the eggs in one at a time builds a smooth emulsion, which yields a silkier custard and a uniform set.
Folding most of the almonds into the custard distributes crunch throughout the pudding, while reserving a portion for the top ensures you get toasted texture and visual contrast after the final bake. The two-stage bake—covered then uncovered—locks in moisture first, then finishes with color and a crisped top.
Storage Pro Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in a 325°F oven for 10–15 minutes, or microwave single portions for 30–60 seconds depending on your microwave. If you plan to freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge and reheat in the oven to restore texture.
If the top browns too quickly while reheating, tent with foil to prevent burning while the interior warms through. For make-ahead transport, bake the pudding, cool completely, then cover and bring along—reheat at your destination.
Handy Q&A
Q: Can I use store-bought eggnog? A: Yes. The recipe calls for prepared eggnog; choose a brand you like. It’s the easiest way to get consistent flavor.
Q: Fresh vs. frozen cranberries? A: Both work. Use fresh if available; if frozen, thaw and drain before adding so they don’t overly cool the custard or release too much liquid.
Q: How do I know it’s done? A: An instant-read thermometer inserted into the center should read 170°F (76°C). The edges will look set and the center will be slightly custardy but not jiggly.
That’s a Wrap
This Panettone Bread Pudding is a practical, reassuring recipe for the holidays or any time you want an elevated, comforting dessert with minimal fuss. It rewards a little patience—measure, soak, chill, and bake—and gives back a custardy, warmly spiced dish that’s easy to serve to a crowd. I love it warm, with a scoop of lightly sweetened mascarpone or a small pour of warmed cream, but it’s equally lovely plain. Try it once and you’ll have a reliable, make-ahead dessert in your rotation.
Panettone Bread Pudding
Ingredients
Equipment
Method
- Spray a 9‑inch baking dish with baking spray with flour; set aside.
- In a large bowl, combine the panettone cubes and the prepared eggnog. Toss to coat and let stand 20 minutes to soak.
- While the bread soaks, melt the softened butter in a medium saucepan over medium heat. Whisk in the dark brown sugar and granulated sugar and cook, whisking occasionally, until the mixture is moistened and combined, about 2 minutes. Remove from heat and let cool 1 minute.
- Whisk the eggs into the cooled sugar mixture one at a time until incorporated. Whisk in the ground nutmeg and ground cinnamon until smooth.
- Pour the egg mixture over the soaked panettone and gently fold to combine. Fold in 1 cup (113 grams) of the sliced almonds.
- Spoon the mixture into the prepared baking dish, smooth the top as needed, cover with plastic wrap, and refrigerate for 4 hours or up to overnight.
- When ready to bake, preheat the oven to 350°F (180°C). Remove the plastic wrap and loosely cover the dish with foil.
- Bake until the edges are slightly set, about 55 minutes to 1 hour.
- Remove the foil and evenly sprinkle the cranberries and the remaining ¼ cup (28 grams) sliced almonds over the top.
- Return to the oven and bake 20 to 25 minutes more, or until the almonds are lightly golden and an instant‑read thermometer inserted in the center reads 170°F (76°C).
- Let the bread pudding cool 5 minutes, then serve warm.
Notes
Note:
Our Essential Panettone (page 56 of our
November/December 2021
issue) is the perfect bread for this morning delight. But if you’re short on your 1 pound of panettone, you can use a blend of panettone and enriched bread such as brioche.
