Panettone Loaf

Panettone is a slightly sweetened, rich yeast bread that is full of raisins, sultanas, preserved citron and sometimes toasted pine nuts. And, it’s absolutely divine.  Available mainly around the holidays, panettone is arguably one of the best things from Italy, its country of origin. 

In this recipe, we’ve created a creamy, buttery bread pudding that, as one taste-tester proclaimed, is “sinful.”  Panettone is also great lightly toasted or as French toast – or as my favorite, sliced and enjoyed with espresso.

4 eggs
½ cup sugar
1 cup milk
1 cup cream
16 oz panettone, cubed

Butter to grease baking dish and to dot on top of pudding.

Whisk together the eggs through cream and submerge the cubed panettone allowing the pudding mix to soak at room temperature for 30 minutes. (This will ensure for a light, puffy baked pudding).

Meanwhile, butter an 8-inch square baking dish and preheat the oven to 350 degrees.

Place the pudding mix into the prepared pan, cover with foil and bake for 35 to 40 minutes, then uncover and bake for an additional 15 minutes (approx) until the top is golden brown and just slightly crispy.

Serves 9


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