ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Panettone Bread Pudding

Photo: Maura McEvoy
Yield Makes 10 to 12 servings
Panettone, an Italian fruit-and-nut bread, is available around the holidays and is used to make this fragrant bread pudding. The panettone's filling provides most of the flavor, so just a little orange zest and vanilla will do.


  • 1 loaf panettone (32 to 35 ounces), cut into 1-inch cubes
  • 2 cups heavy cream
  • 2 cups whole milk
  • 4 whole eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 teaspoons grated orange zest
  • 2 teaspoons vanilla extract
  • Butter for the baking dish

Nutrition Information

  • calcium 117.34 mg
  • calories 583.74
  • caloriesfromfat 51 %
  • carbohydrate 61.95 g
  • cholesterol 330.04 mg
  • fat 33.4 g
  • fiber 2.13 g
  • iron 1.66 mg
  • protein 11.83 mg
  • satfat 17.16 g
  • sodium 208.88 mg

How to Make It

  1. Heat oven to 325° F.

    Place the panettone in a large bowl. In a medium bowl, whisk together the cream, milk, eggs, yolks, sugar, zest, and vanilla. Pour over the bread cubes. Let soak for 5 minutes, stirring gently 2 or 3 times. Pour the mixture into a buttered 9-by-13-inch baking dish. Bake for 60 to 70 minutes. Serve warm.

    Tip: Panettone (a light, sweet Italian bread made with nuts and candied fruit) is available at most grocery stores during the holiday season. Or use challah or brioche instead and sprinkle in a handful of raisins.