Pecan pie lovers, this panettone bread pudding with a pecan pie filling is just the dessert you need! The combination of a gooey pecan pie filling, soaked into a panettone is pure perfection!
We bought a chocolate chip panettone and wanted to make something that will be great over the holidays or for a large get together! What better way to eat a panettone then to soak it with a thick, gooey, custard!
What is panettone
Panettone is an Italian sweet bread that originates in Milan. It’s commonly served over Christmas and New Years but nowadays you can get it year round!
It is tall and is recognized for its dome shape, with a cylinder base and rounded on top, it is usually about 5-6 inches high and weighing up to 3 pounds! You can find a variety of flavors and fillings, everything from dried fruits, nuts, to a custard filling. Some have a orange or lemon zest, while others have a chocolate base.
What is bread pudding
Bread pudding consists of making a custard out of eggs, milk, sugar, and your choice of dried fruits and/or flavorings. Pour this custard over dry stale bread so it can soak up the custard. Bake it until it is nice and golden brown.
Bread pudding originated in England in the 13th century, some historians say it even dates back to the 11th century. Bread pudding has definitely had it’s influence on the world as every country has it’s own version of bread soaked in a custard!
Can you make bread pudding with panettone
YES! There is nothing as amazing as soaking a sweet bread with a custard. We love to let it sit overnight in the custard to really soak up the liquid. You can bake it until the edges get nice and crispy while the inside remains soft and gooey.
How to make panettone bread pudding
Panettone. Cut the panettone in 1-inch cubes.
Pecan Pie Custard Filling. In a large mixing bowl add eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla and salt. Whisk until nice and thick.
Assemble. In a 13×9 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 panettone is covered in the custard.
Refrigerate. Cover tightly with saran wrap and refrigerate overnight. If you are unable to refrigerate overnight, try to let it soak for at least 1-2hours.
Bake. Let the panettone come to room temperature (approx. 30minutes). Preheat oven to 350 degrees F. Bake for 40-45 minutes or until nice and golden brown.
Can I freeze panettone bread pudding
Panettone bread pudding can be refrigerated for a 3-4 days, if you want to freeze it we suggest baking it first, let it cool and freeze. When you want to thaw it, thaw it overnight in the refrigerator. Place back in the oven at 350 degrees F. for 20 minutes or until heated through. Otherwise, you can heat a smaller portion in the microwave in 30 second instruments.
Do you need to refrigerate panettone
Panettone keeps pretty well, but it does stale pretty fast (that is why it is great in a bread pudding!) You have to store it in an air tight container and it will stay fresh for up to 1 week at room temperature.
How long will panettone keep
A classic panettone that has not been opened and is still sealed can last up to 4 months! If it has a custard or cream filling that will last about 2 months.
How does panettone last so long
Double acting yeast is the reason why panettone has a longer shelf life.
If you cant get your hands on a panettone, don’t sweat it! This recipe will be fantastic with brioche or challah bread.
Panettone Bread Pudding with Pecan Pie Filling
- 1 large Chocolate Chip Panettone (cut into 1-inch pieces)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1 1/2 cups chopped pecans
- 1/3 cup melted unsalted buter
- 3/4 tsp kosher salt
- 2 tsp vanilla extract
- In a large mixing bowl add eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla and salt. Whisk until nice and thick.
- 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.
- 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.