Leftover Panettone Bread Pudding with Vanilla Custard

Panettone bread pudding turns those last few slices of holiday panettone into a rich, custardy dessert that comes together with almost no effort. You whisk a simple vanilla custard, soak the sweet bread until it’s soft, and bake until the top turns golden and crisp.

The dried fruit in the panettone does most of the flavor work for you, so each bite tastes a little different. I make this every year right after the holidays, when there’s half a box of panettone on the counter and everyone wants something warm.

Why This Bread Pudding Always Disappears

The custard is soft and barely sweet, so it lets the panettone shine. You get pockets of chewy dried fruit, a crackly top, and a center that feels like a vanilla-scented cloud.

It’s also a zero-fuss dessert. You don’t need to make a sauce or whip anything ahead of time. A dusting of powdered sugar and a scoop of cold whipped cream do all the finishing work.

Ingredients

• 1 lb (450g) panettone, preferably a day or two old: the dried fruit and subtle citrus notes make the pudding taste festive.
• 4 large eggs: give the custard structure without turning it rubbery.
• 1 ½ cups (360ml) whole milk: keeps the custard creamy.
• ½ cup (120ml) heavy cream: adds richness so the pudding doesn’t dry out in the oven.
• ¼ cup (50g) granulated sugar: just enough sweetness, since the panettone already brings some.
• 2 tsp vanilla extract: rounds out the custard.
• ½ tsp ground cinnamon: warms everything up.
• Pinch of salt: balances the sweetness.
• 1 tbsp unsalted butter, for the dish: prevents sticking and adds a little browned edge.

Variations / Substitutions

• Swap the dairy: use oat milk and a dairy-free cream alternative for a nondairy version. The custard will be slightly less rich but still set properly.
• Add chocolate: fold in ½ cup of dark chocolate chips along with the soaked bread for a more decadent pudding.
• Boozy twist: stir 2 tbsp dark rum, brandy, or amaretto into the custard before pouring it over the bread.
• Change the spice: swap the cinnamon for a pinch of nutmeg or a few scrapes of fresh vanilla bean instead of extract.
• Use a different bread: brioche, challah, or even stale croissants work as the base. You’ll lose the panettone’s signature fruit, but the pudding will still be great.

If you like a simpler version, try my Classic Bread Pudding.

How to Make Leftover Panettone Bread Pudding

Step 1: Cube and Toast the Panettone

Preheat your oven to 350°F (175°C) and butter a 8×8-inch baking dish. Cut the panettone into roughly 1-inch cubes. Spread them on a rimmed baking sheet and bake for 5 to 7 minutes, until the edges look dry and just lightly golden.

Toasting removes some of the bread’s moisture so it can soak up the custard without turning to mush. You’ll start to smell the panettone’s citrus and vanilla as it warms.

Step 2: Whisk the Vanilla Custard

While the bread toasts, whisk the 4 eggs, ¼ cup sugar, 1 ½ cups milk, ½ cup cream, 2 tsp vanilla, ½ tsp cinnamon, and a pinch of salt in a large bowl. Keep whisking until the mixture is smooth and the sugar has dissolved, about 30 seconds.

The custard will look pale yellow and a little frothy on top. Stop as soon as it’s uniform. Over-whisking can incorporate too much air and lead to a spongy texture.

Step 3: Soak the Bread

Add the toasted panettone cubes to the bowl of custard and toss gently with a rubber spatula until every piece is coated. Let the bowl sit on the counter for 15 minutes, stirring once halfway through.

The bread will visibly soften and plump up as it drinks the custard. Give it a gentle stir before you transfer everything to the baking dish so no dry spots get left behind.

Step 4: Bake the Pudding

Scrape the soaked bread and any remaining liquid into the buttered dish. Press down lightly with the spatula so the top is even. Bake on the middle rack for 35 to 40 minutes, until the pudding is puffed and deeply golden on top, and the center barely jiggles when you nudge the dish.

The kitchen will smell like a holiday bakery. If you stick a thin knife into the center, it should come out mostly clean with just a little soft custard clinging to it.

Step 5: Scoop and Serve

Let the pudding rest in the dish for about 5 minutes. Use a big spoon to scoop generous portions into bowls while it’s still warm.

A dusting of powdered sugar or a drizzle of warm caramel over the top looks beautiful and adds a little extra sweetness. I like a cold dollop of barely sweetened whipped cream melting right into each serving.

Tips for the Best Panettone Bread Pudding

• If your panettone is very dry, add an extra ¼ cup of milk to the custard so the pudding stays creamy.
• Bake on the middle oven rack so the top and bottom cook evenly. If you bake on the lowest rack, the bottom can overbrown before the center sets.
• Choose a panettone with lots of visible dried fruit or candied peel. The more fruit, the less you need to add any extra mix-ins.
• Let the pudding rest for at least 5 minutes before you scoop it. This gives the custard a moment to finish setting so it doesn’t collapse.

Bake times by dish size:

Storing and Reheating Leftovers

Cover the baking dish tightly and keep it in the fridge for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, or warm the whole dish in a 300°F (150°C) oven for about 15 minutes.

What to Serve With Panettone Bread Pudding

A spoonful of cold crème fraîche cuts through the sweetness nicely, and its tangy edge makes the fruit taste brighter. Vanilla ice cream works the same way, and the contrast of hot pudding and cold ice cream is hard to beat. If you have some, a drizzle of warm salted caramel pulls the whole thing together.

Frequently Asked Questions

Can I use fresh panettone instead of day-old?

Yes, but the pudding will be slightly softer. I still recommend toasting the cubes to drive off some moisture before you soak them.

Can I assemble this the night before?

Yes. After you soak the bread and press it into the buttered dish, cover and refrigerate overnight. Add about 5 extra minutes to the bake time straight from the fridge.

What if my panettone has no fruit?

You can use plain panettone and toss in ½ cup of raisins or dried cranberries along with the bread. The fruit adds texture and little bursts of flavor.

Can I freeze the baked pudding?

Yes. Let it cool completely, wrap it well, and freeze for up to a month. Thaw in the refrigerator overnight, then reheat in a 300°F (150°C) oven until warmed through.

Panettone Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 lb (450g) panettone, preferably a day or two old
• 4 large eggs
• 1 ½ cups (360ml) whole milk
• ½ cup (120ml) heavy cream
• ¼ cup (50g) granulated sugar
• 2 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter, for the dish

Method

 

1. Preheat oven to 350°F (175°C) and butter an 8×8-inch baking dish. Cut panettone into 1-inch cubes, spread on a baking sheet, and toast 5-7 minutes until dry and lightly golden.
2. Whisk eggs, sugar, milk, cream, vanilla, cinnamon, and salt in a large bowl until smooth.
3. Add toasted panettone cubes to the custard and stir to coat. Let soak 15 minutes, stirring once.
4. Transfer the mixture to the buttered dish, press down lightly, and bake 35-40 minutes until puffed, golden, and the center barely jiggles.
5. Let rest 5 minutes, then scoop into bowls and serve warm with powdered sugar or whipped cream.

Notes

Soaking time is hands-off and not included in prep. If your panettone is very dry, increase the milk to 1 ¾ cups to keep things creamy.