This amaretto panettone bread pudding recipe is a creative twist on eating traditional panettone and a easy delicious dessert, breakfast or brunch recipe. Plus, you can make it ahead.
In addition to the amaretto flavoring, this dish has a nice, fresh orange flavor from the orange zest. You’re going to love it!
This recipe is a great way to use up gifted panettone at Christmas time or when you find it in your pantry some time after the holidays in January.
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Amaretto Panettone Bread Pudding
Italians eat panettone at Christmas time so making a bread pudding version of it seems so fitting for a Christmas morning treat. My favorite thing about panettone is it’s airy, sweet texture. A good quality panettone is very delicious and comforting dessert. It’s a yummy Italian tradition.
Looking for a special dish to make your Christmas morning even more magical? Try this Amaretto Panettone Bread Pudding! This indulgent dessert-breakfast hybrid is a delicious twist on traditional baked French toast, and it’s the perfect way to use up leftover panettone—that sweet, fluffy Italian holiday bread studded with raisins and candied fruit.
What is Italian Panettone?
Panettone is a traditional Italian sweet bread that originated in Milan. It is known for its tall, dome-like shape, airy and fluffy texture, and rich flavor with dried fruits, most commonly raisins.
Some panettone varieties do not contain raisins but rather, chocolate chips or vanilla with the vanilla being very popular. Panettone undergoes two rises and is a labor intensive process that can take several days to make, which is why people often buy it rather than make it from scratch.
It’s a typical Italian Christmas dessert and has become well-know in the U.S. over recent years.
Disclosure: This post contains Amazon affiliate links. If you make a purchase I’ll receive a very small commission, but the price you pay is the same.
Where Can I find Panettone?
Italian grocery stores, Amazon, TJ Maxx, Ross, Home Goods, and some local grocery stores in areas of the country where Italian immigrants originally settled, such as New York and Philadelphia.
Christmas morning calls for something warm, comforting, and festive but, it doesn’t have to be Christmas to enjoy this delicious, rich dessert. You can assemble it the night before and bake it in the morning.
The sweet, nutty flavor of amaretto pairs beautifully with airy panettone sweet bread. It’s more luxurious than regular baked French toast, thanks to the unique flavors of panettone and amaretto.
Unlike baked French toast, which uses plain bread like brioche or challah, this recipe celebrates the festive flavors already packed into panettone. The addition of amaretto elevates the dish, making it feel like a celebration in every bite.
Panettone Bread Pudding Recipe
Ingredients
For this recipe, I suggest using a panettone that is not of highest quality because you will alter the flavor. A high quality panettone, which costs $30-40) should be eaten as is to enjoy the taste and quality ingredients, in my opinion.
*The printable, full recipe is at the bottom of this post in the recipe card.
- vanilla panettone, cut into 1-inch cubes
- eggs
- whole milk
- heavy cream
- granulated sugar
- amaretto liqueur
- vanilla extract
- orange zest
- ground cinnamon
- ground nutmeg
- powdered sugar for dusting
- optional toppings: whipped cream, toasted almonds, or a drizzle of caramel sauce.
Instructions Summary
First, preheat your oven to 350°F (175°C).
Then, lightly grease a 9×13-inch baking dish. Spread the panettone cubes evenly in the dish.
Next, toast the panettone bread cubes for 15 minutes.
Next, make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, amaretto liqueur, vanilla extract, cinnamon, nutmeg, and orange zest until well combined.
Then, pour the custard mixture over the panettone cubes, making sure all the bread is soaked. Let it sit for 15 minutes to allow the bread to absorb the liquid fully.
Next, cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and the custard is set.
This is what it looks like when it comes out of the oven. NOTE: It will deflate while cooling.
Also, I baked this recipe into two baking dishes so, I could bring one to a party.
Last, allow the bread pudding to cool slightly before dusting with powdered sugar. Serve warm with your favorite toppings.
Store it in an airtight container in your refrigerator for up to three days for maximum freshness.
Substitutions
- If you don’t have amaretto liqueur, use 2 teaspoons of almond extract.
- If you prefer, use classic raisin or chocolate chip panettone.
Make-Ahead Tips
To make your Christmas morning stress-free, assemble the bread pudding the night before. Cover it tightly and refrigerate overnight. The next morning, let it come to room temperature for 20-30 minutes while the oven preheats, then bake as directed.
Christmas Morning Breakfast
While baked French toast is a classic breakfast favorite, this Amaretto Panettone Bread Pudding brings a festive twist with its unique ingredients.
The panettone’s fruity, airy texture and the amaretto’s almond richness make it feel extra special—perfect for a holiday morning when indulgence is encouraged.
This is a fitting brunch dessert especially for an Italian brunch! It’s great to serve aside fresh fruit and with coffee or tea.
Serving Suggestions
Pair this bread pudding with a cup of hot coffee or your favorite tea for a cozy breakfast.
If you’re serving it as a dessert, add one of more of the following:
- a dollop of fresh whipped cream
- a scoop of vanilla ice cream
- fresh berries
- slivered almonds
- salted caramel sauce
This Amaretto Panettone Bread Pudding is a delicious recipe that will sure to become a favorite in your home, especially during the holiday season.
It’s simple, yet comforting dessert that’s a great way to use up panettone. Give it a try and create a new tradition your family will love for years to come!
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Easy Italian Amaretto Panettone Bread Pudding Recipe
Ingredients
- 24 oz vanilla panettone
- 8 large eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 tbsp amaretto liqueur
- 1 tbsp orange zest (zest of one navel orange)
- 1 tbsp powdered sugar
Instructions
- First, preheat oven to 350.
- Meanwhile, remove plastic and paper from panettone. Cut into 1 inch or so cubes. Put on a large baking sheet and put in oven for 15 at 350.
- Next, while panettone is in oven, add the 8 eggs, heavy cream (1 1/2 cups), whole milk (1 cup), sugar (1/4 cup), vanilla (2 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp), amaretto liqueur (2 tbsp), orange zest (1 tbsp) to a large mixing bowl and stir together until well combined.
- Next, place the toasted panettone cubes into an oil sprayed 13"x 9"x 3" or two baking dishes.
- Then, pour the egg mixture onto the bread cubes and press the cubes down under it so they get wet and absorb the egg mixture. Let it sit for 15 minutes.
- Next, put the baking dish(es) into the oven and bake at 350F for 50 minutes or until the bread cubes are browned and the egg mixture is cooked.
- Last, sprinkle with powdered sugar before serving.
Notes
Storage
Store it in an airtight container in your refrigerator for up to three days for maximum freshness.Did You Make This Recipe?
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