Panettone Bread Pudding with Lemon Filling

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Yield: 8 to 10 servings

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Wondering what to do with the leftover Christmas panettone (or for that matter, the Easter dove bread, or any other sweet/holiday bread you're trying to finish up)? This simple bread pudding, made in a loaf pan and served in slices, is an engaging combination of sweet/tart flavors, and smooth interior with a crunchy sugar topping. Baked-in lemon curd filling takes it over the top. By the way, you don't HAVE to use a holiday sweet bread in this pudding. Though often those breads offer the bonus of bits of dried fruit and citrus-vanilla flavor, any slightly stale bread is fine.

Our thanks to Andy and Jackie King at A&J King Artisan Bakers for the recipe that inspired this one.

Panettone Bread Pudding with Lemon Filling

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Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings
Published: 12/09/2013


  • 3 large eggs
  • 2 cups half & half (fat-free is fine), light cream, whole milk, or a combination of milk and cream
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste; optional
  • 9 to 10 cups diced (generous 1" cubes) panettone or other bread
  • a generous 1/2 cup prepared lemon curd, for filling
  • coarse sparkling sugar, for sprinkling on top; optional

Tips from our bakers

  • Fiori di Sicilia — "Flowers of Sicily" — is Italy's classic flavoring for panettone, and is a nice extra touch in this pudding.


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1) Whisk together the eggs, half & half, sugar, vanilla, and Fiori.

2) Put the cubed bread in a bowl, and pour the egg mixture over it. Stir to combine. Set the mixture aside for 30 to 60 minutes, so the bread can absorb much of the liquid.

3) While the bread is soaking, preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

4) Stir the bread again, then spoon half of it into the prepared pan.

5) Dollop the lemon curd over the bread/custard. Spread it out if it's not too sticky; though leaving it in clumps is fine, too, as it'll melt a bit and redistribute itself as the pudding bakes.

6) Top with the remaining bread/custard, patting it down gently.

7) Sprinkle with coarse white sparkling sugar, if desired; this creates a crunchy/sweet topping that plays well with the pudding's smooth interior.

8) Bake the pudding for 40 to 50 minutes, until it's golden brown. Remove it from the oven, and let it rest at room temperature for at least 30 minutes, in order to set, before slicing and serving.

9) Sift confectioners' sugar over the top of each slice; serve with a bit of whipped cream or ice cream, if desired.

Yield: 8 to 10 servings.


  • star rating 01/07/2015
  • Mary Beth from Hilliard, Ohio
  • Fantastic Bread Pudding! It salvaged the Overnight Panettone I made from this site (a bit like a bread brick). Even though I had just the correct amount of bread cubes I was doubting it would fit in my 9x5 loaf pan so used a pyrex that was 8.25 x11.25 inches. It was a perfect fit and there was still plenty of lemon curd to go round. Will definitely be making this one again.
  • star rating 12/25/2014
  • Julie from jackson, Wi
  • I made this for Christmas, we loved it. I will for sure make it again. Easy enough to do and delicious.
  • star rating 12/24/2014
  • Roxy from Palo Alto, CA
  • So delicious! I used dollops of apple caramel sauce instead of the lemon curd (I had it in the fridge), and Fiori di Sicilia. It was great!
  • star rating 11/29/2014
  • Patricia from Bothell, WA
  • What a delicious recipe! It was a great alternative to the super sweet pies made for Thanksgiving. Easy to make and distinctive citrus taste. I did not have the time to track down the Fiori de Sicilia so used 1/4t vanilla extract and 1/4t orange extract.
  • star rating 01/07/2014
  • Mary O'brien from Northern CA
  • I love panettone, lemon, and bread puddings so this was perfect for me. But, in a moment of weakness, I cut a slice, dipped it in egg wash, coated it in graham cracker crumbs and crushed corn flakes and deep fried it. I really did. Then I topped it with whipped cream and lemon curd and ate the whole thing. Oh my. Delicious recipe PJ!

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