Panettone Bread Pudding - Pic by Meredith Heuer, NYT

Yield: 8 servings

Time: 10 minutes plus 1 hour baking


1 tablespoon unsalted butter

6 to 8 slices (550 grams) panettone

6 eggs

1/3 cup (67 grams) sugar

1/2 teaspoon kosher salt

4 cups whole milk

Confectioners’ sugar, to garnish


Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. 

Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. 

Arrange toast in the baking dish.

In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. 

Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. 

Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. 

Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners’ sugar and serve.