This Panettone Bread Pudding is the perfect way to reinvent leftover panettone. Rich and buttery, it’s creamy inside, studded with dried fruit and orange zest, and finished with toasted almonds for crunch. Serve it at a festive brunch or as a holiday dessert—it pairs beautifully with coffee, champagne, or a scoop of vanilla ice cream.
Why I Love This Panettone Bread Pudding:
Oi, gente! If you end up with extra panettone after the holidays, this pudim de panettone is my favorite way to transform it. Panettone—an Italian sweet bread—has become a holiday staple in Brazil: gifted, shared, and often abundant. This recipe (and its cousin, Panettone French Toast) gives that bread new purpose.
The custard soaks into the panettone, taking advantage of its citrus and dried-fruit notes. The result is a warm, custardy center with golden edges and a crunchy almond topping. It’s elegant enough for holiday dessert yet relaxed enough to serve for brunch. Even people who think they don’t like panettone may change their minds when it’s baked this way.
Beijinhos xx
Ingredients:
Remember
Changing key ingredients can affect the final result. For best texture and flavor, follow the ingredient list closely.
- Panettone – the star ingredient. If you don’t have panettone, brioche is an excellent substitute. Both plain and chocolate chip panettones work well.
- Large eggs – they bind the custard and create that set, custardy texture.
- Amaretto – adds almond warmth; swap with another almond-flavored liqueur if needed.
- Orange zest – brightens the pudding and complements the panettone’s citrus notes.
- Sliced almonds – for a toasty crunch on top.
- Brown sugar – brings sweetness and a caramel depth.
- Salted butter – provides richness; unsalted butter can be used if preferred, but adjust salt accordingly.
- Heavy cream – gives the pudding a luxurious, silky texture.
- Whole milk – keeps the custard balanced and hydrated.
- Salt – a pinch balances the sweetness.
For full measurements and the step-by-step instructions, see the recipe card below.
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Whisk
Zester
Measuring cups and spoons
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How to Make Bread Pudding from Panettone
Prep the baking dish. Rub softened butter around a square baking dish, then sprinkle about a tablespoon of brown sugar over the butter to coat the bottom and edges. This creates a caramelized finish and helps prevent sticking.
Cut the panettone. Slice or tear the panettone into bite-sized pieces and place them in a large bowl. Set aside while you prepare the custard.
Make the custard. Melt most of the butter, then whisk in brown sugar, orange zest, amaretto, heavy cream, milk, eggs, and a portion of the sliced almonds. Whisk until the mixture is smooth and fully combined.
Combine bread and custard. Pour the custard over the panettone pieces and fold gently to coat the bread without breaking it apart completely.
Assemble and rest. Transfer the mixture into the prepared dish. Sprinkle the remaining sliced almonds, a pinch of brown sugar, and a few small pieces of butter over the top. Refrigerate for at least 30 minutes so the panettone can soak up the custard; overnight soaking is also fine.
Bake. Preheat the oven to 350°F (180°C). Bake the pudding 30–40 minutes until puffed, golden, and set. The top should crisp and caramelize while the center stays tender and custardy.
Cool before serving. Allow the pudding to rest about 15 minutes before serving so it sets and is comfortable to eat.
How to Serve Panettone Bread and Butter Pudding:
This dessert is versatile—dress it up or keep it simple. A light dusting of powdered sugar makes it pretty, or serve it warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel or warm amaretto sauce. It’s lovely alongside coffee, or for a celebratory brunch, pair it with mimosas or champagne.
No matter how you serve it, the pudding brings comforting holiday flavors with an elegant presentation.
How to Store and Reheat:
Store leftovers covered in the refrigerator for up to 4 days. You can keep the pudding in its baking dish covered tightly with foil or plastic wrap.
To reheat a serving, microwave 30–60 seconds until warm. To reheat a whole dish, place it in a 325°F (160°C) oven for 10–15 minutes, loosely covered with foil to prevent drying.
Other holiday dessert recipes:
- Rabanada Recipe – Brazilian Deep Fried French Toast
- Coconut Bundt Cake
- Easy Spice Cake
- Dulce de Leche Rose Apple Tart
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Panettone Bread Pudding
Buttery and creamy, this panettone bread pudding is studded with orange zest and toasted almonds. It’s a wonderful way to use leftover panettone and makes an impressive holiday brunch or dessert.
Ingredients
- 16 ounces panettone
- 3 large eggs
- 1 tablespoon amaretto (or another almond liqueur)
- Zest of one orange
- 1/2 cup sliced almonds, divided
- 5 tablespoons salted butter, softened (plus extra for dotting)
- 1/2 cup brown sugar, plus 1 tablespoon for the pan and 1 tablespoon for sprinkling
- 1 cup heavy cream
- 1 cup whole milk
- Pinch of salt
- Powdered sugar for dusting (optional)
Equipment
- Baking dish (square)
- Large bowl
- Serrated knife
- Liquid measuring cup
- Zester
Instructions
- Grease the baking dish with about 1 tablespoon softened butter and sprinkle about 1 tablespoon brown sugar to coat. Set aside.
- Slice or tear the panettone into bite-sized pieces and put them in a large bowl.
- Melt 3 tablespoons of butter. Whisk in the brown sugar, orange zest, amaretto, heavy cream, milk, eggs, and 1/4 cup of the sliced almonds until smooth.
- Pour the custard over the panettone and fold gently to coat the pieces without breaking them down.
- Transfer the mixture to the prepared dish. Sprinkle the remaining sliced almonds, a pinch of brown sugar, and dot the top with small pieces of butter.
- Refrigerate at least 30 minutes, or overnight, to allow the bread to soak up the custard.
- Preheat the oven to 350°F (180°C). Bake 30–40 minutes until puffed and golden, with a set center.
- Let cool about 15 minutes, dust with powdered sugar if desired, and serve warm or at room temperature.
Bom apetite!
Notes
How to store: Refrigerate in an airtight container for up to 4 days, or keep covered in the baking dish.
How to reheat: Microwave a slice for 30–60 seconds or reheat the whole dish in a 325°F (160°C) oven for 10–15 minutes, loosely covered with foil.
Nutrition
Serving: 1 | Calories: 1019 kcal | Carbohydrates: 95 g | Protein: 15 g | Fat: 55 g