Panettone Bread Pudding

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Panettone Bread Pudding
  • Yield:serves 12
  • Active time:15 minutes
  • Total time:1 hour 25 minutes
This recipe appears in:
Serious Entertaining: A Warming But Light(ish) Winter Meal Wake and Bake: Panettone Bread Pudding

[Photograph: Carrie Vasios]

This rich bread pudding makes use of a seasonal favorite: panettone. Panettone is an eggy, sweet Italian christmas bread that often has raisins or candied citrus inside. I like to emphasize that by adding extra to the bread pudding. However if candied fruit isn't to your taste, simply omit it from the recipe.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


  • 1 1/2 cups (about 10 1/2 ounces) sugar
  • 8 eggs
  • 2 cups heavy cream
  • 3 cups whole milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 pound panettone, cut into 1-inch pieces
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped candied citrus (optional)


  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. Butter baking dish.

  2. 2.

    In a large bowl, whisk together sugar and eggs until homogenous. Add heavy cream, milk, vanilla, and salt and whisk to combine.

  3. 3.

    Place cubes of bread in baking dish. Sprinkle with raisins and candied citrus if using. Cover with cream mixture. Let stand 10 minutes. Bake pudding until puffed and set, 1 hour to 1 hour 15 minutes. Let stand 15 minutes before serving.

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