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Festive Panettone Bread Pudding

Name: Festive Panettone Bread Pudding
Prep time: 15
Cook time: 60

(5 votes, average: 5.00 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Panettone bread pudding has to be the most festive of bread pudding of them all. And it’s so easy! I usually make it at least once around Christmas time. Made it with whole milk,...

8 thick slices of Panettone (see Ann’s Tips)
2 tablespoons sweet butter, at room temperature, or to taste, divided.
2 cups whole milk
3 eggs
Zest of 1 small lemon
½ teaspoon grated nutmeg
¼ teaspoon vanilla extract (optional)
1 tablespoon brown sugar

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Nutrition Facts

Calories

432 cals

Fat

18 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

54 g

Sugar

16 g

Fiber

2 g

Protein

13 g

Sodium

258 mg

Directions

Preheat the oven to 350 degrees. Butter a non-reactive 4-cup baking dish. Set aside.(Since Panettone is round, I often use a soufflé or other deep-ish round dish for this). Boil a kettle of water. Set aside
Meanwhile, in a medium bowl lightly beat the eggs. Beat in the milk a little at a time until it is all used up. Beat in the nutmeg, lemon zest and vanilla if using. Set aside.
Cut the panettone slices into triangles – it will help you to fit them all in the baking dish. Lightly butter each slice on one side. Line the bottom of the dish with a single layer of bread, buttered side up. Repeat, until all the panettone slices are used up.
Pour the egg custard over the bread. It should almost cover the top slice without submerging it. Sprinkle the top with the brown sugar and dot with butter.
Set the baking dish into another larger ovenproof dish and put into the oven. Carefully fill the ovenproof dish with the hot water from the kettle so that it comes ⅔ the way up the side of the pudding dish. Bake for 45 -50 minutes or until set and a toothpick comes out clean. Serve warm or at room temperature with Greek yogurt or, if it’s the Holidays, a little whipped cream.

Chef Tips

To cut the panettone: first cut the loaf in half, top to bottom, then cut 6-8 slices around ¾” thick

This pudding is definitely a treat, and like all sweet, high calorie treats, it should be eaten in moderation. Tempting as it may be, don’t overindulge!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.