Panettone Bread Pudding with Pecan Pie Filling at the Table

overhead image of panettone bread pudding with pecan pie filling in an oval baking dish.

This Panettone Bread Pudding recipe kicks things up a notch with a decadent pecan pie twist! The classic dessert takes fluffy panettone soaked in a rich custard and amps it up with a gooey pecan pie filling. It’s simple to make, simple to customize, and sure to have everyone reaching for seconds!

a baking dish of panettone bread pudding with pecan pie filling with a spoon lifting a serving.

What Is Panettone Bread Pudding?

Traditional bread pudding recipes are a type of bread-based dessert that combines stale bread and a custard mixture, similar to French toast. However, panettone bread pudding swaps plain bread with panettone bread, which is a sweet, Italian yeast-leavened bread that is popular around Christmas time.

This panettone bread pudding recipe results in a dessert that is:

Crisp on top yet soft and fluffy in the center.
Sweet in flavor with notes of warm spice.
Simple to prepare in advance with minimal prep time and a speedy cooking time.
A great brunch or dessert option that makes enough to feed a crowd.

panettone bread pudding with pecan pie filling.

Ingredients You Need

Panettone Bread – Panettone comes in lots of different varieties such as fruit, almond, pistachio, cream-filled, and chocolate. We chose panettone bread with chocolate chips, but feel free to experiment with whatever you like finest!
Large Eggs – These act as a binder, creating a rich flavor and holding the ingredients together.
Whole Milk – We highly recommend using whole milk for the richest flavor and creamiest texture. However, if needed, reduced-fat milk and plant-based milk alternatives also work.
Sugar – A combination of granulated sugar and light brown sugar helps sweeten the recipe while keeping it soft and tender.
Light Corn Syrup – This is used to create the sticky consistency of pecan pie filling.
Chopped Pecans – Buy pre-chopped pecans, or chop them yourself.
Unsalted Butter – You can substitute salted butter if needed. Just be sure to reduce the amount of extra salt included!
Salt – This helps enhance the flavor of the rest of the ingredients.
Vanilla Extract – Use high-quality pure vanilla extract. You really can taste the difference!

a spoon lifting a scoop of panettone bread pudding with pecan pie filling from a baking dish.

Reliable Panettone Bread Pudding and Add a Pecan Pie Filling

Whisk the wet ingredients. In a large mixing bowl, add the eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla, and salt. Whisk until the ingredients are smooth and thick.
Layer. Arrange the panettone pieces in a single layer at the bottom of a greased baking dish. Sprinkle the chopped pecans on top, and pour the pecan pie filling evenly over the bread pieces. Gently press down on the bread to make sure the pieces are covered with the custard.
Chill. Cover the dish, and transfer it to the fridge to chill overnight.
Bake. Remove the cover, and transfer the dish to the center rack of a preheated oven, and bake until the top is golden brown. Enjoy warm!

Flavor Variations

Add Spice – Try adding depth to the flavor by mixing spices in with the egg custard. Some of our favorites include allspice, cardamom, cinnamon, ginger, and nutmeg.
Include Citrus – Include sweet, refreshing notes with citrus peels or zest such as orange or lemon.
Liquor – Make your bread pudding boozy with a splash of Amaretto, Cointreau, or bourbon.

overhead image of unbaked panettone bread pudding with pecan pie filling in an oval baking dish.

Common Questions About This Panettone Bread Pudding Recipe

How can I prevent my bread pudding from becoming too soggy?

To avoid a soggy dessert, ensure your panettone is slightly stale or toasted before assembling. This helps the bread absorb the custard without becoming mushy. Storing it in the fridge overnight is another way to make sure your bread pudding turns out perfectly!

Is panettone bread pudding suitable for breakfast or brunch?

Why not? This tasty dish can double as a sweet breakfast or brunch option, especially during the holiday season. Serve it warm with a cup of coffee, and you’ve got a morning meal that’s both comforting and festive!

What can I substitute for panettone if I don’t have any?

No panettone? No problem! Brioche or challah are excellent alternatives, offering a similar rich texture.

How should I store leftover panettone bread pudding?

If you have any leftovers (lucky you!), cover the pudding tightly and refrigerate for up to three days. To reheat, warm it in the oven at 350 degrees Fahrenheit until heated through, or microwave individual portions for a speedy snack.

More Bread Pudding Recipes

If you’re as obsessed with bread pudding as we are, you’ll want to check out these other decadent twists on the traditional dessert!

the Ayyem kitchenServings: 8 servings

Prep: 10 mins
Cook: 45 mins
Total: 55 mins

This Panettone Bread Pudding recipe is elevated with a gooey pecan pie filling. A classic custard dessert, it’s simple to make, simple to customize, and sure to keep all your guests coming back for more! Email

Ingredients

4 large eggs
1 1/2 cups whole milk
1 cup light corn syrup
1/4 cup brown sugar
1/2 cup granulated sugar
1/3 cup melted unsalted buter
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 large Chocolate Chip Panettone cut into 1-inch pieces
1 1/2 cups chopped pecans

Instructions

In a large mixing bowl add eggs, milk, corn syrup, brown sugar, granulated sugar, melted butter, vanilla and salt. Whisk until nice and thick.4 large eggs, 1 1/2 cups whole milk, 1 cup light corn syrup, 1/4 cup brown sugar, 1/2 cup granulated sugar, 1/3 cup melted unsalted buter, 2 teaspoons vanilla extract, 3/4 teaspoon kosher salt
In a 13×9 baking dish arrange the panettone. Sprinkle with the chopped pecans. Pour the pecan pie filling on top. Gently press everything down to make sure the pannatonne is covered in the custard. Cover tightly with saran wrap and refrigerate overnight.1 large Chocolate Chip Panettone, 1 1/2 cups chopped pecans
Preheat oven to 350 degrees. F. Remove the saran wrap. Place in the center rack of the oven. Bake for 40-45 minutes or until the top is nice and golden and the center is nice and gooey! Serve warm or at room temperature.