If you’re looking for an indulgent Christmas breakfast recipe, you’ll love this Panettone Bread Pudding. I love it just with some powder sugar on top and a cup of coffee!! Ahh it’s just heavenly!! But if you love some sauce over the bread pudding, don’t worry I have you covered with a gourmet Kahlua cream sauce that is just amazing:).
You can use a store bought panettone (much easier) or bake your own!! I’m crazy to bake several Panettones in December, I love it so much!! So if you want to bake your own, I have 2 recipes for you:
What is Panettone?
Panettone is a famous Italian sweet bread, mostly made with dried fruits and a dough that can take more than a day to be ready. It’s really a labor of love! But for panettone lovers, the effort is worth it. Once you dig in into a piece of panettone, the fluffy bread and the aromas will convert you too:).
Bread Pudding
Bread pudding was invented as a way to prevent food waste. But it turned into a Southern classic recipe with so many delicious variations. But the basis are pretty much the same: bread covered with milk, eggs and sugar baked and then served with a delicious cream sauce.
Kahlua Cream Sauce
More traditional bread pudding cream sauces have bourbon. However, for panettone I thought a Kahlua cream sauce would be perfect as this bread pudding recipe if for breakfast:).
I make a simple cream sauce with milk, heavy cream, sugar, Kahlua and a little corn starch. If you want to get more fancy, there are sauces with eggs and additional ingredients that I feel fit bread puddings with simpler breads better. Panettone already has a lot of flavor and ingredients so no need to cover that flavor up:).
Tips & Notes
This is a very easy recipe and very forgiving, often times I just eyeball the quantities, swap them and try something new. It still comes out perfect every time!!
- I love pecans that’s why I add them freely to this bread pudding. You can use walnuts, almonds etc or no nuts at all.
- Raisins – when using a panettone that already has raisins, then I don’t add any extras but if the sweet bread doesn’t have raisins then I love adding a handful of raisins throughout the baking dish.
- Baking dish makes a difference. You want something that is not too big, not too small. It has to have some depth to it so milk/egg mix doesn’t spill over and allow for panettone to absorb it.
- I love adding about a cup of mini chocolate chips to bread pudding before baking. The melted chocolate mixed with all the other flavors it’s just so gooood!! You can add more mini chocolate chips than a cup but make sure to adjust sugar accordingly as than the pudding will be too sweet.
- Panettone is not overly sweet on its own but considering that I add chocolate chips too to the baking dish, I don’t add a lot of sugar to the bread pudding egg/milk mixture. Feel free to adjust sweetness to taste.
Toasting Panettone 
Before baking Baked Panettone Pudding
Panettone Bread Pudding
Ingredients
Panettone bread pudding
- 1 panettone
- 7 eggs
- 2 cups whole milk
- 2 cups heavy cream
- ½ cup sugar
- 1 cup chocolate chips
- ¾ cup chopped pecans or pecan halves
- 2 tbsps confectioner's sugar for garnish
Kahlua cream sauce
- ¼ cup Kahlua
- ½ cup heavy cream
- ½ cup whole milk
- 2 tbsps sugar
- 1 tsp corn starch
Instructions
Panettone bread pudding
- Cut one panettone in bite size pieces, about an inch cube size. Add the pieces to a pan sheet and toast in the oven for 10 minutes or so. Then transfer the panettone bread to a deep baking dish. Top the bread with pecans and chocolate chips.
- Prepare the pudding custard: whisk eggs and sugar until creamy, then add slowly milk and heavy cream.
- Pour the custard mix over the panettone bread pieces. Let the bread soak the egg/milk mixture for about 10-15 minutes. If the dish is deep enough, all the bread pieces should be covered. Press with a spatula any pieces in the surface.
- Pre-heat oven to 350 degrees F. Bake panettone bread pudding for about 45 minutes or until the center is set and not liquid anymore. Get out of the oven when done and let cool down. Sprinkle confectioners sugar on top as garnish. Some people won't even add sauce on top, it's amazing gooey and delicious just like this!
Kahlua cream sauce
- Set a small saucepan on the stovetop, medium heat. Add milk, heavy cream and sugar and stir occasionally until it boils. Lower heat to low.
- Whisk separately Kahlua and cornstarch then pour it in the saucepan. Continue whisking in low heat until the sauce thickens. Remove from heat and keep warm until ready to serve. Pour as desired over your serving of the panettone bread pudding!! Enjoy:)
Nutrition Label
Nutrition
If you would like to save this recipe for later, please save it to your Christmas or Breakfast boards in Pinterest!! Let me know in comments if you have any questions. Feel free to tag me in social media with pictures of this recipe if you made it!! Thank you so much:)). Happy Holidays!!
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