Panettone Bread Pudding

Photo: Maura McEvoy

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.

Yield: Makes 10 to 12 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 117.34mg
  • Calories: 583.74
  • Calories from fat: 51%
  • Carbohydrate: 61.95g
  • Cholesterol: 330.04mg
  • Fat: 33.4g
  • Fiber: 2.13g
  • Iron: 1.66mg
  • Protein: 11.83mg
  • Saturated fat: 17.16g
  • Sodium: 208.88mg


  • 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


  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.
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