Panettone Bread Pudding

A close-up of a bread pudding dessert on a white plate, featuring a baked mixture topped with custard and sliced almonds. A fork rests on the plate, surrounded by a variety of golden-brown and pale layers.

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This panettone bread pudding recipe turns holiday sweet bread into a comforting dessert filled with apples, raisins, and spices. Perfect for Christmas morning or any festive celebration!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: Italian

Keyword: panettone bread pudding

Servings: servings

Author: Gina Matsoukas

Ingredients

1 pound panettone cut into 1 inch cubes
1 apple chopped into 1/4-inch cubes
1/4 cup golden raisins plumped in warm water
2 1/2 cups milk any kind
1 tablespoon molasses
3 eggs
1/3 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon vanilla extract
sliced almonds for topping optional

Instructions

Preheat oven to 350°F and grease 9x13-inch baking dish generously.
Toast the cubes of panettone on baking sheet for 10-12 minutes, tossing once until golden brown with crispy edges.
Combine the toasted panettone, chopped apples and raisins in large bowl.
In a separate bowl beat the eggs and sugar, then add the vanilla, spices and salt and beat again until combined.
In a small saucepan on low-medium heat combine the milk and molasses until just heated, but not boiling.
Slowly whisk the milk and molasses mixture into the egg and sugar mixture.
Transfer the panettone, apples and raisins into the prepared baking dish.
Pour the egg and milk mixture into the baking dish, coating the cubed panettone evenly.
Top with sliced almonds (if using) and let sit for 10 minutes before baking in the oven for approximately 35-40 minutes.

Notes

-Let the baked bread pudding rest once out of the oven for at least 15-20 minutes before slicing into it. Run a knife around the edges of the baking dish to loosen it from the sides (this is why a well-greased baking dish helps to begin with).

Nutrition