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

Panettone Bread Pudding

About This Recipe

Yield:serves 12
Active time:15 minutes
Total time:1 hour 25 minutes
Special equipment:whisk, 9- by 13- inch baking dish
This recipe appears in: Serious Entertaining: A Warming But Light(ish) Winter Meal Wake and Bake: Panettone Bread Pudding


  • 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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