Allergens: Contains Eggs | Dairy-Free Option | Nut-Free Option
Cuisine: Italian
Follow on Instagram: @simplycookingx

Panettone, Italy’s iconic Christmas bread, originated from Milan and is beloved for its airy texture and subtle sweetness from dried fruits and citrus peel. This bread pudding version gives leftover panettone new life — soaked in a lightly spiced custard, baked until golden, and served warm. Unlike traditional versions heavy with cream and sugar, this recipe uses almond milk, light coconut milk, and natural sweeteners for a healthier, more balanced take on a classic holiday dessert that still feels indulgent.

Ingredients (Serves 6)

• 4 cups cubed panettone bread (day-old or slightly dried)
• 1½ cups almond milk (or any dairy-free milk)
• ½ cup light coconut milk
• 3 large eggs
• 3 tbsp maple syrup or coconut sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp vegan butter or olive oil (for greasing)
• (Optional: 2 tbsp raisins, sultanas, or chopped dates)

Instructions

1. Preheat Oven
   • Preheat to 180°C (350°F). Grease a medium baking dish with vegan butter or oil.
2. Prepare the Custard
   • In a mixing bowl, whisk together almond milk, coconut milk, eggs, maple syrup, vanilla, cinnamon, and nutmeg.
3. Assemble
   • Add cubed panettone to the dish. Pour custard over it, pressing lightly so the bread absorbs the mixture. Let sit for 10 minutes.
4. Bake
   • Bake uncovered for 35–40 minutes, until golden and set.
5. Serve
   • Cool slightly before serving. Enjoy plain or with a drizzle of almond cream or coconut caramel.

Kitchen Equipment

• Mixing bowl
• Whisk
• Baking dish (8×8 inch or similar)
• Oven mitts
• Measuring cups and spoons

Dietary Substitutions & Allergen Swaps

• Dairy-Free: Use almond or oat milk and vegan butter.
• Gluten-Free: Use gluten-free panettone or brioche.
• Nut-Free: Use soy or rice milk instead of almond milk.
• Low-Sugar: Replace maple syrup with erythritol or monk fruit sweetener.

Chef’s Tips

• Day-Old Bread Works Best: It absorbs the custard perfectly.
• Make Ahead: Assemble and refrigerate overnight; bake before serving.
• Festive Twist: Add orange zest or dark chocolate chips for extra indulgence.

Wine Pairing

Pair with Vin Santo, Moscato d’Asti, or Prosecco. Non-alcoholic: spiced chai latte, almond milk cappuccino, or cinnamon tea.

Nutrition Facts

Serving Size: 1 slice (approx. 150g)
Servings Per Recipe: 6

Frequently Asked Questions

Q: Can I make this without eggs?
A: Yes — replace each egg with 1 tbsp flaxseed meal + 3 tbsp water (let thicken 5 minutes).

Q: Can I use regular bread instead of panettone?
A: You can, but panettone adds a delicate sweetness and citrus aroma that makes this dish festive.

Q: How should I store leftovers?
A: Refrigerate up to 3 days and reheat in the oven for best texture.

Q: Can I freeze it?
A: Yes — freeze portions in airtight containers for up to 1 month.

Soft, custardy, and gently spiced — this Italian Panettone Bread Pudding turns Christmas leftovers into a light yet luxurious dessert. Tag @simplycookingx with #GlobalChristmasSeries to share your holiday creation!