Panettone bread pudding

Panettone bread pudding
  • 15

    min prep time
  • 40-60

    min cook time
  • 6-8



  • 1 tablespoon unsalted butter
  • 6 to 8 slices of Stefano traditional panettone (Stefano chocolate panettone may also be used)
  • 4 eggs
  • 1/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 3 cups whole milk
  • 1/4 cup chopped almonds
  • Confectioners’ sugar, to garnish


  1. Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. 
  2. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
  3. In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. 
  4. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Sprinkle the almonds over top. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. 
  5. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners’ sugar and serve.

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