Christmas morning is such a special time for family rituals and traditions. For the last few years, my family has been embracing a routine that involves opening gifts followed by a sweet Christmas breakfast. And the particular food we eat is Panettone Bread Pudding! It is my kids’ favorite and they will make a big fuss if I ever try to introduce something different. The kids would have the panettone with chocolate milk, while the adults enjoy it with freshly brewed coffee.
What is Panettone Bread Pudding
A traditional bread pudding is made with cubed bread tossed in a custard (egg and milk mixture) and baked until golden. This Panettone Bread Pudding is made with panettone, the Italian sweet bread. Speckled with candied dried fruit, citrus, and raisins, panettone has a distinctive towering round shape and a plush fluffy texture. It is a popular Christmas bread in Italy and also in the US. During the holiday season, you would see beautifully wrapped gift boxes of panettone bread that show up everywhere in the grocery stores. Pick one up today and make this bread pudding!
Texture: A lush creamy middle and irresistible golden crisp top in one fabulous, crowd-pleasing dish. Flavor: You get this amazing flavor of custard, spice, and sweet fruits in every bite. Easy: This bread pudding is extremely easy and totally foolproof. If you’re one of those who get nervous about making dessert, give this recipe a try. Everyone will think you’re a great baker! It takes only 3 simple steps: cut panettone bread, make the custard, and combine the two, and bake! Prep ahead: You can assemble this bread pudding the night before and bake it the next day. Cook it in a pretty dish and it can go straight from the oven to the table.
Overview: How to Make Panettone Bread Pudding
The full printable/written recipe with step-by-step pictures is below.
Holiday Spices
I love adding holiday spices to the bread pudding. Some of my favorite holiday spices are:
Allspice Cardamom Cinnamon – used in this recipe Ginger Ground clove – used in this recipe Mulling Spices Nutmeg Orange peel and zest – used in this recipe Rosemary Sage Star anise
With candied fruit peels already in the panettone, I keep the spices minimal so the flavor doesn’t get overpowering.
Tips on Making the Best Panettone Bread Pudding
Use quality ingredients – This dish is simple, which means the taste of the ingredients (eggs, cream, the panettone) shines through. Beat the egg and sugar well – Before adding any liquid, make sure to beat the egg and sugar well. This will make the whisking so much easier and smoother when you add in the liquid later. Prep this the night before – It’s important to let the bread soak up all that delicious custard overnight, or a minimum of 4-6 hours. Prefer less sugar? My recommendation is ⅓ cup of sugar. Even with a light sprinkle of powdered sugar, it’s not overly sweet. If you prefer “healthier” bread pudding or plan to add whipped cream, etc, you may cut down to ¼ cup of sugar.
Serve this warm dessert as a finale of your holiday meal or make it for a special Christmas Day breakfast. The whole house smells so inviting that you will know why it makes such a treasure for the holiday. I hope it’s going to be your family favorite too!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on December 11, 2020. It’s been republished in December 2021.
