Panettone Bread Pudding


Have leftover panettone from your holiday celebrations? Put the traditional Italian Christmas cake to good use with Executive Chef Richard Rayment’s bread pudding recipe for a festive ending to any family meal. Just cover the slices of sweet bread loaf with the rum-spiked custard before baking, and dust with confectioners sugar, and you’ve got yourself a creamy and comforting (and delectable) dessert.


Servings: 6-8


  • 1 tablespoon unsalted butter
  • 8 to 10 Slices Panettone
  • 6 whole eggs
  • 1/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/3 cup dark rum
  • Confectioners sugar to garnish


  1. Heat oven to 350 degrees and butter a deep baking dish that will fit the bread slices in a single layer.
  2. Slice Panettone into 1/2 inch slices, place on sheet pan and lightly toast in the oven until they're still flexible but dry.
  3. Arrange toast in baking dish.
  4. In a large bowl, whisk the eggs with the sugar and salt. Then, add milk and heavy cream and whisk until smooth.
  5. Pour through a fine sieve and add rum.
  6. Pour custard over toast.
  7. Cover tightly with aluminum foil. Bake for 45 minutes to 1 hour or until the bread has soaked up the custard and the custard is not runny.
  8. Allow to cool for about 20 minutes to 30 minutes before serving.
  9. Dust with confectioners sugar and serve.

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