This Panettone Bread Pudding is the perfect way to transform leftover panettone. It’s buttery and creamy, studded with dried fruit and orange zest, and finished with crunchy almonds and caramelized edges. Serve it for a festive brunch or as a holiday dessert — it pairs beautifully with champagne, coffee, or ice cream and is comforting with a refined twist.
Why I Love This Panettone Bread Pudding:
Oi, gente! This pudim de panettone is my go-to when panettone accumulates over the holidays. Panettone — a light, citrusy, fruit-studded Italian bread — is a holiday staple in Brazil: we give it, receive it, and often end up with more than we can eat. This bread pudding brings those flavors to life in a cozy, elegant bake.
The custard soaks into the panettone, creating a tender, custardy interior and caramelized edges. The orange zest brightens the mixture, amaretto adds almond warmth, and toasted almonds on top provide a welcome crunch. It’s simple enough for a casual family brunch, yet pretty enough for holiday dessert with a scoop of vanilla ice cream or a glass of champagne.
Even guests who say they “don’t like panettone” usually change their minds after one bite of this. I hope you enjoy it — beijinhos xx.
Ingredients:
- Panettone – about 16 ounces (or substitute brioche if needed).
- Large eggs – 3 eggs, essential for the custard texture.
- Amaretto – 1 tablespoon (or another almond liqueur).
- Orange zest – zest of one orange to brighten the pudding.
- Sliced almonds – ½ cup, split between the custard and the topping for crunch.
- Salted butter – about 5 tablespoons, softened; use unsalted if necessary.
- Brown sugar – ½ cup, plus a tablespoon for coating the pan and a tablespoon for sprinkling on top.
- Heavy cream – 1 cup for richness.
- Whole milk – 1 cup to keep the custard balanced.
- Salt – a pinch to balance flavors.
Full measurements and instructions appear in the recipe card below.
Shop This Recipe
Whisk — available from common kitchen retailers
Zester — handy for the orange zest
Measuring cups and spoons — useful for accurate measurements
How to Make Bread Pudding from Panettone
Prep the baking dish. Rub softened butter all over a square baking dish, then sprinkle about 1 tablespoon of brown sugar over the buttered surface. This creates a caramelized bottom and prevents sticking.
Cut the panettone. Slice or tear the panettone into bite-sized pieces and place them in a large bowl.
Make the custard. Melt 3 tablespoons of butter. Whisk in ½ cup brown sugar, the orange zest, 1 tablespoon amaretto, 1 cup heavy cream, 1 cup milk, 3 eggs, and ¼ cup of the sliced almonds. Whisk until smooth and fully combined.
Combine and rest. Pour the custard over the panettone pieces and fold gently to coat without breaking the bread apart. Transfer to the prepared dish, sprinkle the remaining almonds on top, add a pinch of brown sugar and a few small pieces of butter, then refrigerate for at least 30 minutes so the bread soaks up the custard. You can soak it overnight for an even deeper soak.
Bake. Preheat the oven to 350°F (180°C). Bake for 30–40 minutes until puffed and golden with a caramelized top and a soft, custardy interior.
Cool before serving. Let the pudding rest about 15 minutes so it sets slightly. Dust with powdered sugar if desired. Serve warm or at room temperature.
How to Serve Panettone Bread and Butter Pudding
This pudding is versatile. A simple dusting of powdered sugar is lovely for brunch. For dessert, serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel or warm amaretto sauce. It’s also lovely with coffee, tea, or a celebratory glass of champagne.
How to Store and Reheat
Store leftovers in an airtight container or covered in the baking dish in the refrigerator for up to 4 days.
To reheat a single portion, microwave for 30–60 seconds until warm. To reheat the whole dish, cover loosely with foil and warm in a 325°F (160°C) oven for 10–15 minutes.
Other holiday dessert recipes:
- Rabanada Recipe – Brazilian Deep Fried French Toast
- Coconut Bundt Cake
- Easy Spice Cake
- Dulce de Leche Rose Apple Tart
FOR MORE BRAZILIAN FOOD INSPIRATION, FOLLOW ON SOCIAL MEDIA
Panettone Bread Pudding
Aline Shaw
Ingredients
- 16 ounces Panettone
- 3 Eggs
- 1 tablespoon Amaretto (or another almond liqueur)
- Zest of one orange
- ½ cup sliced almonds, divided
- 5 tablespoons salted butter, softened
- ½ cup brown sugar, plus 1 tablespoon for dusting and 1 tablespoon for sprinkling
- 1 cup heavy cream
- 1 cup milk
- Pinch of salt
- Powdered sugar for dusting (optional)
Equipment
- Baking dish
- Large bowl or casserole dish
- Serrated knife
- Liquid measuring cup
- Zester
Instructions
- Rub about 1 tablespoon of softened butter all over the baking dish, then sprinkle 1 tablespoon brown sugar to coat. Set aside.
- Slice or tear the panettone into bite-sized pieces and place in a large bowl.
- Melt 3 tablespoons of butter. Whisk in ½ cup brown sugar, orange zest, amaretto, 1 cup heavy cream, 1 cup milk, 3 eggs, and ¼ cup of the slivered almonds until smooth.
- Pour the custard over the panettone pieces and fold gently to coat.
- Transfer to the prepared dish, sprinkle remaining sliced almonds, a pinch of brown sugar, and a few small pieces of butter on top.
- Refrigerate for at least 30 minutes (or overnight) to let the panettone soak up the custard.
- Preheat oven to 350ºF (180ºC).
- Bake 30–40 minutes until puffed, golden, and set. The top should be crisp and caramelized while the inside stays soft.
- Let cool about 15 minutes before serving. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
How to store: Store leftovers in an airtight container or covered in the baking dish in the refrigerator for up to 4 days.
How to reheat: Microwave a slice for 30–60 seconds, or reheat the whole dish at 325°F (160°C) for 10–15 minutes loosely covered with foil.
Nutrition
Let me know how it was!