Panettone Bread Pudding

Panettone Bread Pudding

Full disclosure: I’ve never really been a bread pudding fan. I want to love it, but haven’t really – until I tried this one, the version I made with Elizabeth Baird when pitch-hitting for Emily Richards one weekend at Christmas in November. Partly it’s due to the bread that was the starting point – a divinely light, buttery panettone baked by a company in Edmonton that’s nothing like the heavy, dense loaves shipped from Italy with a year-long shelf life.

Panettone bread pudding 3

You don’t need to seek out this particular loaf – a mish-mash of raisin bread, fruited holiday bread and even croissants or cinnamon buns would work well here. And the finished pudding would be delicious for a holiday brunch or even dessert – they upped their bread pudding game with a crazy simple marmalade sauce you whisk together in about three minutes and pour overtop – spiked with brandy or Grand Marnier, if you like. This is easy to cover up and take with you if you’re charged with bringing something somewhere, and would be perfect for Christmas morning as you can let the bread soak up the eggs and milk overnight. (It’s not necessary though, you could just let it sit for an hour or so if you haven’t planned to make it the night before.)

Panettone bread pudding 5

Bake it in anything you have – a shallow casserole, deep pie plate or quiche dish, like I did here. I love the idea of having a pudding on the table at some point over the holidays. This recipe comes from Emily (whose Italian family bakes large quantities of panettone for their friends and relatives at Christmastime) and Elizabeth. Merry Christmas, all!

Panettone bread pudding 4

Panettone Bread Pudding


December 24, 2017



8 cups cubed panettone or other fruited bread

1/4 cup golden raisins

5 large eggs

3 cups milk

3/4 cup sugar

1 tbsp grated orange zest (optional)

1 tsp vanilla

Marmalade Sauce:

1/2 cup orange marmalade

1/4 cup orange juice

pinch cinnamon


1Spread the panettone cubes into a shallow, buttered 9- or 10-inch square baking dish and sprinkle with the raisins. In a large bowl, whisk together the eggs, milk, sugar, orange zest (if using) and vanilla. Pour over the bread and let stand for an hour, or cover and refrigerate overnight.

2When you’re ready to bake, preheat the oven to 350?F. Bake the bread pudding for 45 minutes, until puffed and golden and a knife inserted in the centre comes out clean.

3To make the marmalade sauce, warm the marmalade, orange juice and cinnamon in a small saucepan until the marmalade melts and the mixture simmers. Serve warm with the pudding. Serves 8-10.


About Julie

You May Also Like

4 comments on “Panettone Bread Pudding

  1. hotmail sign in
    January 4, 2018 at 7:31 pm

    I like the simple recipes that are great. Looking forward to the next post.

  2. esme
    January 8, 2018 at 10:55 pm

    OH JULIE! I tried this because my husband loves bread pudding and he whined that he hadn’t had any for a long time. That’s because up until now I used to hate bread pudding. I don’t hate it anymore. Thanks so much and HNY!

    • Julie
      January 15, 2018 at 4:28 pm

      So glad to hear it!

  3. hotmail.com log in
    May 26, 2018 at 5:44 am

    Yummy Recipe!!! Looking forward to the next post Julie

Leave a Reply

Your email address will not be published.