Begin by cutting your panettone into 1-inch cubes. The fluffy texture of the panettone allows it to soak up the custard without becoming mushy, creating the perfect base for your bread pudding.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined and smooth. This custard mixture is the heart of your Panettone Bread Pudding, infusing the bread with rich flavor and moisture.
Add the panettone cubes to the custard mixture. If you’re using raisins or chocolate chips, fold them in now for added texture and bursts of flavor. Let the bread soak in the custard for about 15-20 minutes, stirring occasionally to ensure all pieces absorb the liquid evenly.
Butter your baking dish thoroughly to prevent sticking and to add a subtle richness to the edges of the bread pudding once baked.
Pour the soaked panettone mixture evenly into the prepared baking dish. Spread it out gently with a spatula to create a uniform layer. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center.
Allow the bread pudding to cool for at least 10 minutes before serving. This resting time helps the custard to fully set and makes for easier slicing. Serve warm with a drizzle of cream or your favorite sauce. For extra indulgence, pair it with a scoop of vanilla ice cream or a dusting of powdered sugar.
