Panettone Bread Pudding

Panettone is a traditional Italian Christmas bread. It can be found all over Italy, but originated in Milan in the 15th century by a baker named Antonio (Tony's Bread), so the story goes.
It is made traditionally with candied fruits and raisins, and served sliced with a glass of sweet wine.

I make a panettone bread pudding once a year, on Christmas morning. It is very much like a French toast, but you can assemble it the night before and leave it in the fridge.

When you wake up Christmas morning, just pop it in the oven and it puffs up while you are relaxing, reading your Christmas cards in front of the fire.

It is so yummy! It is great for a Christmas brunch buffet. Kids love it too.

Stacey Snacks Panettone Bread Pudding:

3/4 cup butter
3/4 cup brown sugar, packed
1 tbsp water
1 cup milk
1 cup heavy cream
6 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon

8 2-inch slices panettone

Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13-inch glass baking dish.

Whisk together milk, cream, eggs, vanilla and cinnamon, set aside.
Lay your slices of panettone bread in your glass pan, overlapping each other.
Pour egg and cream mixture over panettone, coating all slices. Press down with a heavy spatula to soak up liquid. Don't worry, the liquid will absorb into the bread. Cover and refrigerate overnight.

Next morning, preheat your oven to 350°F. Bake French toast uncovered for 35—40 minutes until lightly golden.
I drizzle maple syrup over the slices.


LaDue & Crew said…
I have 3/4 of my panettone left and now I know what we are having for breakfast tomorrow- Thanks! I hope you had a wonderful day!
Anonymous said…
Very nice, maybe for New Year's Day! Yum.
Anonymous said…
Oh wow, it looks amazingly delicious!
Yummy. I love bread pudding. This is just a great combination.

Happy belated birthday and have a happy new year.
This is so good and as a matter of fact it is the only way I seem to enjoy panettone...can I get extra butter on mine? happy holidays to you and mister snacks....
Anonymous said…
Panettone makes a great french toast. My favorite is to use it in egg nog bread pudding.
Peter M said…
I had French Toast too, but with egg nog...we were hungry for the same grub.
Pam said…
Yum. Rich and delicious - can it get much better?
Anonymous said…
I just drooled on my keyboard.

Your #1 Fan, Ellen B
Bob said…
That looks mad good. I'm a sucker for anything with a cup of heavy cream. :)
Ciao Chow Linda said…
I love your blog and can't believe the frequency at which you are able to post. I am lucky to post once or twice a week on my blog. The recipes look scrumptious. I have a loaf of panettone just crying out for your recipe. Also learned about red belgian endive. I have used the white for appetizers but have never seen the red in any stores where I live. Where do you buy it?
We were on the same wave length for breakfast Stace, I'll have to try baking it as a bread pudding. I already know I'd love it!!
Anonymous said…
I never understand how people manage to keep panettone until it's stale and use it as bread and butter pudding material! I would probably need a straightjacket. Although I admit the end produce looks almost tastier than the original ingredient :-) gorgeous pictures Stace!
Unknown said…
I love bread pudding. I have one I make with coffee.
Happy holidays
Lori Lynn said…
Oh, what a great idea to make Panettone as a bread pudding!

You, Marie, and myself are all on the same wavelength Stace!

How yummy! A few days ago I posted about a panettone bread pudding I had made as well and it was delicious!
Lori Lynn mentioned that she, you, and Marie also blogged about pannetone. So I have been making my rounds, and may I say, yum! to panettone bread pudding. My mom likes to soak hers the night before too. I'll have to try that next time. I hope your Christmas was splendid, Stacey!