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!
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What Is Panettone Bread Pudding?
Traditional bread pudding recipes are a type of bread-based dessert that combines stale bread and a custard mixture, similar to French toast. However, panettone bread pudding swaps plain bread with panettone bread, which is a sweet, Italian yeast-leavened bread that is popular around Christmas time.
This panettone bread pudding recipe results in a dessert that is:
- Crisp on top yet soft and fluffy in the center.
- Sweet in flavor with notes of warm spice.
- Easy to prepare in advance with minimal prep time and a quick cook time.
- A great brunch or dessert option that makes enough to feed a crowd.
Ingredients You Need
- Panettone Bread – Panettone comes in lots of different varieties such as fruit, almond, pistachio, cream-filled, and chocolate. We chose panettone bread with chocolate chips, but feel free to experiment with whatever you like best!
- Large Eggs – These act as a binder, creating a rich flavor and holding the ingredients together.
- Whole Milk – We highly recommend using whole milk for the richest flavor and creamiest texture. However, if needed, reduced-fat milk and plant-based milk alternatives also work.
- Sugar – A combination of granulated sugar and light brown sugar helps sweeten the recipe while keeping it soft and moist.
- Light Corn Syrup – This is used to create the sticky consisting of pecan pie filling.
- Chopped Pecans – Buy pre-chopped pecans, or chop them yourself.
- Unsalted Butter – You can substitute salted butter if needed. Just be sure to reduce the amount of extra salt included!
- Salt – This helps enhance the flavor of the rest of the ingredients.
- Vanilla Extract – Use high-quality pure vanilla extract. You really can taste the difference!
Perfect Panettone Bread Pudding and Add a Pecan Pie Filling
- Whisk the wet ingredients. In a large mixing bowl, add the eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla, and salt. Whisk until the ingredients are smooth and thick.
- Layer. Arrange the panettone pieces in a single layer at the bottom of a greased baking dish. Sprinkle the chopped pecans on top, and pour the pecan pie filling evenly over the bread pieces. Gently press down on the bread to make sure the pieces are covered with the custard.
- Chill. Cover the dish, and transfer it to the fridge to chill overnight.
- Bake. Remove the cover, and transfer the dish to the center rack of a preheated oven, and bake until the top is golden brown. Enjoy warm!
Flavor Variations
- Add Spice – Try adding depth to the flavor by mixing spices in with the egg custard. Some of our favorites include allspice, cardamom, cinnamon, ginger, and nutmeg.
- Include Citrus – Include sweet, refreshing notes with citrus peels or zest such as orange or lemon.
- Liquor – Make your bread pudding boozy with a splash of Amaretto, Cointreau, or bourbon.
Common Questions About This Panettone Bread Pudding Recipe
Enjoy this recipe on its own or topped with powdered sugar, whipped cream, caramel sauce, or even ice cream!
Technically, you can eat it either way, but we enjoy this panettone bread pudding warm loaded with toppings.
The custard will be set and the bread should be lightly golden. Test for doneness by inserting a toothpick into the center. If it comes out clean, your bread pudding is done.
Leftovers will stay fresh in an airtight container in the fridge for up to three days or in the freezer for up to one month. Thaw in the refrigerator overnight before reheating.
More Bread Pudding Recipes
- Pecan Pie Croissant Bread Pudding
- Tres Leche Bread Pudding
- Tiramisú Bread Pudding
- The Best Salted Caramel Bread Pudding
Panettone Bread Pudding with Pecan Pie Filling
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
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 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 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
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I didn’t get the chocolate one but a plain one can I add chocolate chips? If so, how much? This looks sooo good!!!!!
You can definitely use plain. You can add 1/2 cup dark chocolate chips. Otherwise, you have the option to leave out the chocolate chips as well!