Panettone Bread Pudding with Pecan Pie Filling

5 from 1 vote

Panettone Bread Pudding with Pecan Pie Filling

This Panettone Bread Pudding recipe is elevated with a gooey pecan pie filling. A classic custard dessert, it’s simple to make, easy to customize, and sure to keep all your guests coming back for more!

Prep Time10

Cook Time45

Total Time55

Course: brunch, Dessert, holiday brunch, holiday dessert

Cuisine: American, british, english, French, Italian

Keyword: bread and butter pudding, bread pudding, how to make a panettone bread pudding, italian panettone, panettone, panettone bread pudding

Servings: servings

Equipment

Ingredients

4 large eggs
1 1/2 cups whole milk
1 cup light corn syrup
1/4 cup brown sugar
1/2 cup granulated sugar
1/3 cup melted unsalted buter
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 large Chocolate Chip Panettone cut into 1-inch pieces
1 1/2 cups chopped pecans

US Customary - Metric

Instructions

In a large mixing bowl add eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla and salt. Whisk until nice and thick.
4 large eggs, 1 1/2 cups whole milk, 1 cup light corn syrup, 1/4 cup brown sugar, 1/2 cup granulated sugar, 1/3 cup melted unsalted buter, 2 teaspoons vanilla extract, 3/4 teaspoon kosher salt
In a 13x9 baking dish arrange the panettone. Sprinkle with the chopped pecans. Pour the pecan pie filling on top. Gently press everything down to make sure the pannatonne is covered in the custard. Cover tightly with saran wrap and refrigerate overnight.
1 large Chocolate Chip Panettone, 1 1/2 cups chopped pecans
Preheat oven to 350 degrees. F. Remove the saran wrap. Place in the center rack of the oven. Bake for 40-45 minutes or until the top is nice and golden and the center is nice and gooey! Serve warm or at room temperature.

Video

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