Panettone, the tall, dome-shaped Italian sweet bread studded with candied fruit and raisins, is a holiday staple. But once the festivities wind down, you often have leftover panettone that can go stale. This article shows you how to repurpose commercial panettone into delicious new desserts and breakfasts, from a rich bread pudding to a crunchy French toast. These recipes are forgiving, use simple ingredients, and turn leftover panettone into something you will look forward to eating.
Ingredients
- 1 lb (450 g) panettone (about half a large panettone), cut into 1-inch cubes
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (60 g) chopped toasted hazelnuts or almonds (optional)
- 2 tbsp (30 g) unsalted butter, melted (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with the melted butter.
- Place the panettone cubes in the prepared baking dish, spreading them evenly. If you are using nuts, scatter them over the panettone now.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the panettone cubes. Gently press the bread down with a spatula so all the pieces are submerged. Let it sit for 10 minutes so the bread absorbs the custard.
- Bake for 40-45 minutes, until the top is golden brown and the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- Let the bread pudding cool for 10 minutes before serving. Serve warm.
Tips
- Stale panettone is fine, even better: If your panettone is a few days old, it will soak up the custard better. If it is very hard, you can toast the cubes in the oven for 5 minutes at 350°F (175°C) before using.
- Don’t oversoak: While you want the bread to absorb the custard, letting it sit for more than 30 minutes can make the pudding soggy. Stick to 10-15 minutes.
- Substitute the milk: You can use half-and-half or even almond milk instead of whole milk, but the pudding will be less rich. For a dairy-free version, use a full-fat oat milk and coconut cream.
- Check for doneness: Ovens vary, so start checking at 35 minutes. The pudding is done when the edges are set and the center is just barely jiggly. Overbaking can make it dry.
Serving Suggestions
Serve the panettone bread pudding warm, drizzled with a simple glaze made from powdered sugar and milk, or with a scoop of vanilla gelato. A spoonful of lightly sweetened mascarpone or a dollop of whipped cream also works beautifully. For a brunch twist, serve it with a side of crispy bacon or sausage to balance the sweetness.
Variations
- Chocolate Panettone Pudding: Use chocolate panettone and add 1/2 cup (85 g) of dark chocolate chips to the custard.
- Panettone French Toast: Slice the panettone into 1-inch thick slices, dip in the same custard mixture, and cook on a buttered griddle over medium heat until golden brown on both sides, about 3 minutes per side.
- Panettone Trifle: Layer cubes of panettone with pastry cream, fresh berries, and whipped cream in a glass bowl. Let it chill for at least 2 hours before serving.
- Savory Panettone Stuffing: For a unique side dish, cube panettone and use it in your favorite stuffing recipe, reducing the sugar and adding herbs like sage and rosemary.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30-60 seconds, or warm it in a 350°F (175°C) oven for 10 minutes to restore some crispness. You can also freeze the bread pudding for up to 2 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
Can I use a different type of panettone? Yes, you can use any flavor of panettone, including chocolate or one with a different fruit mix. Just be aware that chocolate panettone will make the pudding darker and richer.
How do I know when the bread pudding is done? The pudding is done when the top is golden brown and a knife inserted into the center comes out clean. The center should be set but still moist, not dry. If the top is browning too quickly, cover it with foil for the last 10 minutes of baking.
Can I make this ahead of time? Yes, you can assemble the bread pudding, cover it, and refrigerate it overnight. The next day, let it sit at room temperature for 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time.
What if I don’t have heavy cream? You can substitute an equal amount of whole milk or half-and-half. The pudding will be slightly less rich, but still delicious. For a lighter option, use all milk.
Can I use a dairy-free milk alternative? Yes, you can use almond, oat, or coconut milk. For a creamier texture, choose a full-fat version. The pudding will set, but it may be slightly softer than one made with dairy.
Is it safe to leave the bread pudding out? No, do not leave the bread pudding at room temperature for more than 2 hours. Refrigerate any leftovers promptly to prevent bacterial growth.
Related
- Dorayaki Layered Cake Recipe (Japanese Honey Pancake Cake)
- Dorayaki Large Size: Fluffy Japanese Pancake Recipe
- Dorayaki Loaf Recipe (Sweet Red Bean Swirl Bread)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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