Maple Panettone Bread Pudding

This Maple Panettone Bread Pudding is the perfect post-holiday dessert. Use that Christmassy Italian loaf cake in a whole new way by soaking it in eggs and cream then topping it with a sweet Bailey's glaze. It's gonna be awesome.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 1 loaf panettone (or at least most of it), torn into pieces
  • 3 eggs
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 1/4 teaspoon maple flavoring oil or 1 tablespoon maple syrup

For the glaze:

  • 1/4 cup powdered sugar
  • 2 tablespoons Bailey's or cream


  1. Tear your panettone into bite size pieces and spread them out a baking dish. 
  2. In a mixing bowl, combine eggs, brown sugar, cream, milk, and maple flavoring. Whisk until combined.
  3. Pour your egg and milk mixture over your panettone. Press the bread down into the custard to make sure everything gets good and soaked. Let it sit for about 20 minutes.
  4. In the meantime, preheat your oven to 350 F (175C). After the soaking time is up, bake for 40 minutes until puffy and just set. Let it cool off for about 10 minutes. Serve warm with the Bailey's glaze below.

For the glaze

  1. In a small bowl, whisk together powdered sugar and Bailey's or cream. You can drizzle in a bit more liquid until it's thick and just pourable. 

Keywords: Bread Pudding, Panettone

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